One thing about pita bread, if making it at home, you have to have in mind is that pitas have to be cooked at the very high heat.
Start with dissolving the yeast and sugar in A? cup of warm water and let it sit, covered, for 15 -20 minutes. Truth is that ita€™s not easy to find pita bread everywhere and when you want it, except in Greece of course. In other words, your oven needs to be a really powerful one in order to achieve the best result.
Now, while waiting for the oven to heat up, make pitas from the dough a€“ take pieces of dough according to what size of pita you want, and roll them out on a surface sprinkled with flour. Ita€™s not going to be bad anyway and you can always improve it: additional grilling (grill), heating (skillet) or roasting (oven) will make it just perfect right before serving it.
When this is done, add flour in a big bowl and make a hole in the center where youa€™ll add both mixtures (yeast and salt). Pita bread recipe takes some time, of course, but any good stuff we bring to our table requires some preparation time. And dona€™t let me start with all the dishes and combination of food you can serve pita bread with.

Here, count on two hours at least, although you wona€™t be busy all that time a€“ since this bread has yeast, you will actually need to wait until yeast makes its miracle. You can even half it horizontally when warm and fill the inside of pita with a sauce, dip, cheese, ham, anythinga€¦ The most common way the Greeks serve pita bread is a plate of pita wedges. When the mixture starts looking like dough, add olive oil and keep kneading until the oil is mixed with the rest. Now, place pitas on baking sheets (previously lightly oiled) and bake them for about 5-6 minutes total at the lower rack, turning them on the other side after first couple of minutes. Be sure to knead it well since the better the dough is kneaded the better final result is going to be. When using pitas later, be sure to a€?roasta€? them a little either in the oven or in the oiled frying pen, turning them over in the process.
The dough has to be at the warm place in order to grow and ita€™s done when it doubles its size.

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