3 cups all purpose flour. Add warm water if necessary until all the flour(3 cups) nicely blend and no longer stick to the sides of bowl. Cut the dough into 8 parts and make them into balls and let them sit for 10 min. In this 20 min take the balls and roll it out into circles of approximately 8-10 inches with half cm thick. Place the pitas on the tray and bake them in the for oven 2-3 min per side ,it will rise automatically. Remove pitas from tray ,let it cool for 2 mins ,then cut is into two halfs and pita pockets are ready to fill with your choice of stuffing or you can fridge it for later use. 3 cups all purpose flour
Thanks Sheeju dear for the great idea, it is really helpful and saves some from my hubby’s pocket . Few years back, my kids and I went one of my Singapore friend Sheeju’s house and she treated us some delicious items including quick and easy pizzas with pita/pittabread
Rani's Kitchen Magic - Experience the magic, magic in the making...
Amongst all, myfavourite is to eat it with Shakshuka, a dish originated from Tunisia and Israel that is packed with the goodness from tomatoes, lightly spiced just enough to deepen its flavor, and with few eggs cracked on top cooked to its perfection rendering the yolk still partially runny
Taking my love for Lebanese cuisine forward, I’m sharing these Pitas, teamed some piping hot Falafels and Cilantro Jalapeño Hummus with my gang at Angie’s “Fiesta Friday” being hosted Loretta @Safariofthemind and Ginger@Ginger&Bread
My pitotes were delicious and we were all in Tel Aviv for an evening. That night, my friends had planned for me to add a large dollop of baba ganousch (aubergine dip) in mypita but as I hate eggplant that will probably happen in another life
Put the dough into a large, greased bowl and turn dough to grease all sides of it. While kneading constantly, gradually add 6 cups of flour and 2 tablespoons of oil until the dough is smooth and elastic. Divide the dough into 24 equal portions and shape them each into smooth balls. Roll out each ball into a 6-inch diameter circle. Bake in 375-degree F oven for 10-12 minutes or until the bread puffs. 6 cups all-purpose flour, sifted
Shape into ball, place in floured bowl, and cover with kitchen towel. Shape dough into 10 2-inch balls on floured work surface. Roll balls into 1/4-inch-thick circles. Cook 1 to 1 1/2 minutes per side, or until pita is puffed, pushing on puffed pita with spatula to cook edges