How pita is prepared. Pita bread: preparing a tender “Piece of the Middle East”

Some people have tried flat cakes baked from wheat or wallpaper flour. In the Middle East it has a special name - pita. The recipe for making this pastry came to us from time immemorial. The first mentions of such bread can be found in the Old Testament. In Hebrew, the name of the flatbread is “pat of bread,” which means “large bread pita.”

Flatbread with a "pocket"

A distinctive feature of traditional Arabic pita bread is the water vapor that is created in the dough when making the flatbread. It accumulates in the center of the baked goods in a bubble, separating the layers of dough. Thus, a large cavity is formed inside the baked goods, which chefs call a “pocket.” It can be opened sharp knife, cutting the edge of the cake. Meat, salads and other delicious fillings are placed in the “pocket”.

The average Arab pita has a diameter of approximately twenty centimeters. The recipe for making this flatbread will be outlined below. In the meantime, we'll talk about analogues of this delicious bread. There are many varieties of pita in the world. For example, in Georgia they bake lavash, which is a large fluffy loaf without a “pocket”. In Iraq they make a very thin flatbread - lafa, and in India they prepare chapatis. In our article we will talk about how traditional Arabic pita is baked. A cooking recipe with a photo will help you master the technology of making this dish in a matter of minutes.

Pita without yeast. Ingredients

It’s quite easy to bake healthy and tasty pita. The cooking recipe (without yeast) states that the following products are needed to create this flatbread:

wheat flour - 550 grams;
milk (sour) - 50 milliliters;
water - 225 milliliters;
salt - 1 teaspoon.

Pita without yeast. Preparing sourdough

First of all, you should prepare the starter. To do this, you need to knead the dough from 200 grams of flour, 50 milliliters of milk and 50 milliliters of water. After this, it must be placed in a warm place for three days. By this time, bubbles will form on the surface of the dough. In addition, the product will have a sour odor, characteristic of the fermentation process. This means that the starter is ready for use, it can be stored in the refrigerator, and then reused as needed.

The product must be refreshed before use. To do this, you need to take 100 grams of starter from the refrigerator, mix it with 100 grams of flour and 50 milliliters of water and put it back in a warm place. After a couple of hours, the dough should have increased by half. It happens that fermentation takes longer than the specified time. If the process is delayed, then the starter should be refreshed again.

The main microorganisms of this product are acetic acid and Bread baked with such leaven does not spoil for a long time. In addition, when it regular use In food, a favorable environment is created in the human body for the development of beneficial microflora and the destruction of pathogenic ones. From time immemorial, our ancestors baked bread not with yeast, but with sourdough. This time-tested product will come in very handy today.

Pita without yeast. Cooking method

Now you can start making the cakes. First of all, you need to take 125 grams of starter, 125 milliliters of water and 250 grams of flour. Often used different varieties when preparing pita. The cooking recipe allows for mixing ¾ white flour and ¼ rye flour. To knead the dough, you must first add warm water to the starter and stir everything thoroughly. Next, you need to dissolve the salt in the liquid and only then add flour to it.
Then you should knead the dough and set it aside for an hour and a half so that it has time to rise.
After this, you need to turn on the oven and leave it to warm up to 250-270 degrees.
Now ready dough You can place it on a floured cutting board. Then you need to divide it into several small balls.
Then you need to form the pieces into round cakes and carefully place them on the wire rack.
It only takes three minutes to prepare the pita. As soon as the cakes puff up and rise, they need to be removed from the oven and wrapped in a towel to absorb excess moisture.
The bread should not be kept on the fire for a long time, otherwise it will brown and become crispy. If you bake the cake at too low a temperature, it will turn out pale and too dry. So it's correct temperature regime is of great importance.
Now the Arabic pita is ready. The recipe for making it at home is very simple. All family members will be glad that something new has appeared on the table. unusual dish. However, in the Middle East this flatbread is not perceived as a separate dish. It is more of a “packaging” for a variety of fillings. We’ll talk about what you can put in the pita “pocket” below.
Filling
Juicy falafel balls smeared with a mixture of shredded lettuce, hummus and tahini, with hot sauce and dough unleavened flatbread create the perfect Mediterranean flavor ensemble, loved by many tourists. Recreate this cooking masterpiece It's quite difficult at home. However, you can make a lot delicious dishes, in which the main ingredient is pita. The filling recipe involves the use of simple and affordable products.
For example, you can make pita fried bread. To do this, you need to cut the flatbread into two circles, place one of them in a frying pan with butter, break the egg on top so that the yolk is not damaged, and bake like an ordinary scrambled egg. Or you can create pita toast. Everything is very simple here too. You need to cut the edge of the flatbread, place slices of tomatoes and pieces of cheese in it, place it in a toaster with a grooved surface and keep it until done. The end result should be crispy fried bread with melted cheese inside. This is how you prepare a simple and very tasty pita. The recipe and filling of this dish will not cause any difficulties even for a novice cook.
Pita with yeast
Arabic flatbread can also be made in a frying pan. True, then it is better to cook pita with the addition of yeast. The ingredients are as follows:
- water - 1 glass;
- white flour - 500 grams;
- vegetable (preferably olive) oil - 2 tablespoons;
- dry yeast - 10 grams;
- salt - 1 teaspoon.
Cooking method

This is how Arabic pita is made with the addition of yeast. The recipe for cooking in a frying pan does not require much time.
Garlic bread
This delicacy is now served in many restaurants, but you can also make it at home. To do this, the finished pita must be cut in half lengthwise and thoroughly rubbed inside with garlic. Then drizzle with olive oil and sprinkle with za'atar (a Middle Eastern spice blend). After this, the bread should be placed in the oven for about five to seven minutes. The garlic pita is no worse than in any restaurant. A recipe for cooking a dish can take pride of place in a cookbook.
Now you know the secrets of making flavorful Arabic flatbread. This pastry will be an excellent alternative to traditional bread. Bon appetit!

Pita is a fluffy and very tasty white flatbread or bread that is used in recipes for preparing various snacks. Home distinctive feature Mediterranean pita is a natural “pocket” inside created by steam that has accumulated in a small bubble in the center of the bread. A variety of fillings are placed in such a pocket - vegetable, meat or fruit.

It turns out very tasty and nutritious dish, somewhat similar to the shawarma we are used to, but much safer for the human body. Today I will present to you recipes with photos of pita bread and its fillings, which can be easily implemented at home.

Basic pita recipe

Kitchen tools: several large bowls; cutlery (spoons, knives); spacious baking tray; the frying pan is spacious; oven mitts; wooden spatula; a piece of parchment paper; Kitchen Scales; sieve.

Ingredients

How to choose the necessary ingredients

Try to choose only the best ingredients for your pita bread. This is especially true for flour: it must be of the highest grade and fairly finely ground. Also, do not forget that various debris should not be visible in the bag of flour: blackened grains, polyethylene residues or grain husks. Remember that only fresh and high-quality flour will allow you to make truly delicious pita.
If you don't like yeast baking, make pita without yeast– this recipe allows the use of a teaspoon of soda, quenched with table vinegar.
Olive oil, recommended for use in the recipe – an integral element Greek cuisine, without it the pita will not turn out the way you expect it to be. Sunflower oil, which is often used in the absence of olive oil, makes the flatbread less fluffy and tender, and the dough itself can taste bitter.

Pour 70-75 g of dry yeast into a small bowl, add about 250 ml of water to it. Stir the mixture thoroughly with a spatula until the yeast is completely dissolved. Leave the mixture for a few minutes in a warm place. Mix the remaining water with 20-25 g table salt and 7-10 g of granulated sugar, we try to dissolve all the grains.
Sift 750 g through a sieve wheat flour, make a small depression in it.
Pour the infused yeast into the niche, as well as water with salt and granulated sugar. Then add 80-100 ml olive oil and mix the mass thoroughly.
Once the dough has become too stiff, transfer it to a floured kitchen counter and knead by hand for about ten minutes.
Then leave the dough in a warm place for an hour, during which time it should swell well. Punch down the risen dough and divide it into twenty equal pieces.
We form a ball from each piece, then leave the products to infuse for about half an hour. To prevent the workpieces from becoming covered with a dry crust, cover them with a towel.
Roll each ball into a flat cake with a diameter of approximately 12 centimeters.
Again, leave the pieces in a warm place for proofing, this time it will take about ten minutes. Line a baking tray with baking paper and transfer the prepared cakes onto it. In total we need to bake 10 cakes in the oven.
Bake the products for about 10 minutes at 200 degrees in the oven. We bake the remaining ten pieces on both sides in a dry frying pan preheated over medium heat. In this case, under no circumstances cover the frying pan with a lid.

Basic pita recipe video

The video we offer for viewing shows the complete process of preparing and baking delicious pita in the oven and in a frying pan.

Recipe for shawarma in pita at home

Cooking time: 35-40 minutes.
Number of servings: 4-5.
Calorie content per 100 grams: 180-265 kcal.
Kitchen tools: several large bowls; cutlery (spoons, knives); Grill pan; oven mitts; wooden spatula; a piece of parchment paper; Kitchen Scales.

Ingredients

Eggplant	1 PC.
Red onion	1 PC.
Suluguni Umalat	150 g
Pita is ready	3 pcs.
Ham	100 g
Fresh cucumber	1 PC.
Cachoricotta	20-30 g
Fresh radish	2 pcs.
Avocado	1 PC.
Lemon juice	taste
Caciocallo	50 g
Salad mix	taste

Step-by-step cooking process

Video recipe for shawarma in pita at home

The video offered for viewing covers in detail step by step process preparing delicious snacks with pita bread.

To prevent the pita from burning, try to monitor the intensity of the stove fire when baking the product in a frying pan. Don't make the heat too high, as this will simply burn your cake on the outside and remain raw on the inside. Also in the oven raw flatbread It is best to bake at 200 degrees, constantly monitoring the level of rise of the dough: if the product has swollen too much, immediately open the device door to prevent tears from appearing on the delicate surface of the pita.
To prepare pita shawarma, you can also use the most various fillings, for example, meat. For example, you need to grind the chicken through a meat grinder, add finely chopped onion and salt. Then simmer the meat in a frying pan for about seven minutes, stirring constantly, and then put the resulting filling into the pita.
In addition, this product can be made sweet by filling it with jam, marmalade or slices of canned fruit.
Prepared pita with filling can dry out quickly if left outdoors for a long time. To avoid this, you can wrap the snack in plastic film and leave it at room temperature.

How and with what to serve the product

Pita - universal snack, plays the role perfectly hearty breakfast, a nutritious lunch or early dinner. If you are watching your figure, I do not recommend consuming the product late in the evening, since the calorie content of the snack is quite high.
Don't forget to serve appropriate drinks with your pita. In my opinion, milk, kefir or yogurt are best suited to a product without filling. As for pita shawarma, it goes perfectly with such an appetizer. vegetable juices, tea or unsweetened coffee.
Many gourmets believe that filled pita becomes much tastier if you pour it over it. suitable sauce. The most popular sauces for this appetizer are ketchup, mayonnaise or sour cream. It is also worth noting that pita with sweet and sour Chinese sauce turns out incredibly tasty.
It is customary to eat pita with your hands, without using cutlery. However, if your snacks are going to be eaten by children, cut the product into small pieces with a sharp knife and serve on a spacious plate with a fork.

Helpful information

Now that you know how to make pita, I recommend paying attention to other, no less reliable and quick recipes delicious snacks, which can be easily prepared at home.

Try to take on the very appetizing homemade, famous amazing taste and an incomparable, memorable aroma.
Also, don’t forget about the delicious one, which is rightfully considered one of the most attractive snacks. Even the most notorious picky eaters are unable to refuse such a delicacy.
Also, try low-calorie. It's easy and hearty dish will attract the attention of those gourmets who would not like to gain extra pounds.
Surprisingly tender - most worthy decoration festive table. Nutritious and aromatic dish will not leave indifferent even those who do not like fish-based products.
If you want to experiment, take a look at great recipes With various fillings. Maybe among them you will find the best one, ideal for your family.

Thanks everyone for your attention to the recipes! I look forward to your comments on the recipes just described. In addition, share your own findings and experiences in preparing pita and its filling. Maybe you use different ingredients or prepare the dough in a different way? Tell us about it, let's develop it together perfect recipes! Bon appetit everyone and more exciting discoveries in cooking!

Pita bread is popular in Middle Eastern and Mediterranean countries. Outwardly, it resembles a small cake, hollow inside. This plump can rightfully be one of the ancient dishes, since references to it are found in the Old Testament. Today it is not only served as a main meal, but also cooked independent dishes, stuffing the flatbreads with all kinds of fillings.

Arabic pita bread can be made from yeast and unleavened dough. Let's look at several recipes for this dish that can be prepared at home.

Yeast dough pita

Despite the intriguing name of this bread, the process of making it is relatively simple. Bake delicious flatbread Everyone can do pita. In addition, preparing a dish involves a set of products that are almost always available in every home.

Ingredients for preparing pita (recipes in all cases indicate tablespoons):

500 g flour;
300 ml water;
½ tablespoon each of salt, dry yeast, sugar;
2 tablespoons of vegetable oil.

Arabic pita bread is prepared like any other bread. bakery product, namely, it begins with the process of kneading the dough. For this recipe, there is also a rule of mandatory sifting of flour (in order to saturate it with oxygen and remove lumps and impurities).

The flour is sifted into a container in which the dough will be kneaded later. Then, using a mixer at minimum speed, mix the flour, to which salt and sugar are added. When the bulk is evenly distributed in the mixture, add the yeast and again everything is brought to homogeneity.
The amount of warm water specified in the recipe is poured into the container with bulk products with continuous stirring.
Without turning off the mixer (also on minimum mode), knead the mass until it becomes homogeneous. Then, while stirring, vegetable oil is added in several stages. Knead everything together for about 10 minutes.
To properly prepare pita bread, you need to let the dough “grow.” That is, the finished mass is transferred to a larger container and covered cling film(can be replaced with a clean, damp, thin towel). In this form, the dough should stand at room temperature until it doubles in volume (about 1-1.5 hours).
After the specified time, the dough is kneaded (instead, you can fold it several times). Then cover again with film/towel and leave for about another half hour (but not less than 20 minutes).
The finished mass is kneaded again and divided into equal pieces, which are rolled into balls (you should get 8 pieces). The dough, divided into portions, is again left to rise.
After 10 minutes, the pieces are rolled into balls again, each of which is rolled out into a small cake (15 cm in diameter).
Before baking the pita bread, line the baking sheet parchment paper, and the oven is preheated to 250 degrees. With this heating oven The cakes are baked for no more than 6 minutes. Finished products should not be ruddy. Properly prepared pita bread, as the instructions say, should be pale but soft.
The baked crumpets are removed from the oven, transferred to a wooden stand (or on a clean wooden cutting board), covered with a towel and left to cool completely.

As you can see, preparing pita bread is not difficult and you do not need to have any special knowledge or abilities. Pita bread is served with meat dishes and salads.

Unleavened Pita

Bread prepared according to this recipe taste qualities is not inferior to the first option and is no less appetizing in appearance, as can be seen in the photo showing the finished product.

Ingredients for making pita:

3 full glasses of flour;
¼ cup sour milk;
1 glass of water;
½ spoon of salt.

This pita bread recipe involves making sourdough starter. To do this, milk, water and flour are mixed in a ratio of 1:1:4, where 1 equals 50 grams. Then the mixture is placed in a warm place for three days. For ready-made starter It has a characteristic sour smell, when it appears it can be moved to the refrigerator for storage and used as needed. But in the future it will need to be refreshed, that is, dilute a 100-gram portion of the starter with water (¼ cup) and flour (a heaping glass) and leave in a warm place for two hours (sometimes it will take a little more time).

Now let's look step by step at how to prepare this unleavened pita bread. Cooking diagram:

Sourdough, water and flour are mixed in proportions 1:1:2 (where 1 equals 125 grams). First added warm water into the starter, mix until smooth, add salt and the specified amount of flour. The dough is kneaded.
The finished dough is left to proof for 1.5 hours, after which it is necessary to preheat the oven to 250 (or up to 270) degrees.
While the oven is warming up, the finished mass is laid out on a board or table sprinkled with flour and divided into portions. Small balls are formed from the pieces, which are rolled out and placed on a wire rack.
This unleavened bread takes no more than 3 minutes to bake. The finished cakes should rise well and increase in volume. The baked donuts are removed from the oven and wrapped in a clean towel.

You should not keep the bread in the oven for a long time, as it will become browned and crispy. Compliance with the specified temperature regime is also of great importance.
As for flour, in the version with unleavened dough It is permissible to mix rye and white flour in a ratio of 1:4.

Regardless of the fact that pita bread recipes are different, finished goods They turn out delicious and unusual. At home, they are served separately, but in most cases they are used not as ordinary bread, but as a “pocket” for all kinds of fillings.

Video: Yeast-free lean pita bread - step-by-step home recipe

Flat bread, popular in the East, is very convenient for making sandwiches. The fact is that when baking, water vapor rises inside it, which causes a void to form in the center. It's hard to avoid the temptation to fill it with something tasty. It could be salad, meat, sausages or something else. In fact, the culinary imagination is not limited by much, but in order for the flatbread filled with food to be truly tasty, you need to know some of the subtleties of preparing the pita filling.

Cooking features

Pita with filling refers to dishes instant cooking. Depending on what it is filled with, this flatbread can be spicy and tender, satisfying and quite light, salty or sweet, appetizing and not very pleasant to look at, tasty or barely edible. Everything is determined by what is inside her. For this reason, the preparation of pita filling and the selection of ingredients for it should be approached seriously.

Its taste largely depends on the quality of the products included in the filling. You shouldn’t try to save food that’s wasting away in the refrigerator by hiding it in a flatbread - original presentation won't make them fresher or tastier.
It is advisable to put vegetables, fruits, herbs and various sauces into the pita filling. Without them, the snack will turn out dry, it will be difficult to chew and swallow.
Despite the fact that the sauce makes pita tastier, you should not add it to large quantities. The fact is that it can soften the dough, and the cake will take on an unappetizing appearance, even if it miraculously retains its integrity.
The pita filling can be cold or hot - it all depends on the recipe chosen. However, it doesn’t hurt to warm up the flatbread itself before filling it. Then the snack will be much tastier.
To prevent the filling from soaking the dough, you should not fill the pita with it in advance - do it immediately before serving the dish.
Most often, the filling products are cut into medium-sized pieces, sometimes even large ones. However, if you fill it with pate or finely chopped salad, it will be no less pleasant to eat.

You can fill the pita in two ways: by cutting it lengthwise with a sharp knife or cutting it crosswise. In the first case, it will resemble a puff sandwich; a larger cut is preferable for it. In the second case, you will get 2 pockets that can be filled with salad or other filling, regardless of how coarsely the ingredients are chopped.

Pita filling with chicken and vegetables

chicken fillet – 150 g;
sweet pepper – 100 g;
cucumber – 150 g;
chicken egg – 1 pc.;
lettuce - 4 large leaves;
garlic – 1 clove;
fresh basil – 20 g;
lemon juice– 20 ml;
sour cream – 60 ml;
salt, red ground pepper- taste.

Cooking method:

Wash the chicken fillet, dry with a towel, cut into 3-4 plates.
Lightly pound the chicken, placing it in a bag first to prevent the meat fibers from sticking to the mallet. In addition, thanks to this little trick you will protect your kitchen from splashes.
Heat in a frying pan a small amount of vegetable oil.
Rub chicken chops with pepper and salt, fry in boiling oil until golden brown crust on both sides. If necessary, bring to readiness by reducing heat. Be careful not to overcook, otherwise the chicken will become tough and tasteless.
Remove the chops from the pan and place them on a napkin to absorb excess fat. Then cut the chops into not too small strips.
Wash and pat the cucumber dry with a napkin. Cut off the ends and cut into strips.
Cut the pepper into 4 pieces lengthwise and remove the seeds and stems. Wash, dry and plan into quarters of rings.
Mix vegetables with chicken.
Finely chop the basil and add to the chicken-vegetable mixture.
Boil the chicken egg, cool and peel. Remove the yolk and mash it with a fork.
Dilute the yolk with sour cream.
Add lemon juice and hand-pressed garlic. Lightly salt and pepper, mix well.
Cut the protein into thin strips and carefully mix with the chicken and vegetables.
Refuel sour cream sauce, stirring again.

Place a lettuce leaf in each pocket, fill with the resulting filling and serve. Such a sandwich will not only be tasty, but also healthy. Moreover, his appearance you will probably like it too.

Mushroom filling for pita

fresh champignons – 0.3 kg;
feta cheese – 150 g;
salt, spices - to taste;
onions – 0.2 kg;
ketchup – 50 ml;
cherry tomatoes – 0.2 kg;
parmesan or similar cheese - 50 g.

Cooking method:

Wash the mushrooms, dry with napkins and cut into thin strips.
Peel the onion and cut into half rings.
Cut the feta into small cubes and finely grate the parmesan.
Wash the tomato, dry with napkins and cut in half.
Heat the oil in a frying pan, add the onion and fry until golden brown.
Add champignons. Fry them, stirring occasionally, until the liquid released from them has almost completely evaporated from the pan.
Cut the pita and coat the inside with ketchup.
Place tomatoes inside and fried mushrooms, as well as pieces of feta.
Sprinkle with grated Parmesan.
Place the pita wrappers in the pan, being careful not to let them fall on their sides.
Place in an oven preheated to 180 degrees and wait 10 minutes.

Pitou with mushroom filling It is better to serve hot, although even after cooling it will retain a rather pleasant taste.

Pork pita filling with vegetables

pork – 0.3 kg;
carrots – 100 g;
cucumber – 150 g;
onions – 75 g;
fresh parsley – 50 g;
mayonnaise – 20 ml;
ketchup – 20 ml;
sugar – 5 g;
apple cider vinegar (6 percent) – 20 ml;
vegetable oil - as much as needed;
salt, spices - to taste.

Cooking method:

Mix a tablespoon of vegetable oil, sugar and vinegar. Add salt and pepper to this mixture to taste.
Peel the carrots and grate them for Korean salads.
Pour marinade over it and leave for half an hour. After this, remove from the marinade and squeeze.
Rinse the pork and remove excess fat. Cut into thin strips and fry in vegetable oil until tender. Just before cooking, add salt and season the meat to taste.
After freeing the onion from the husk, cut into thin halves of rings.
Cut the cucumber into not too thin strips.
Stir in carrots, cucumbers and onions. Combine with fried meat and finely chopped parsley.
Mix ketchup with mayonnaise and coat pita with this sauce.

All that remains is to fill the hollow flatbread with a mixture of pork and vegetables. This snack turns out to be very filling and can easily replace lunch or dinner.

Roasted vegetable pita filling

eggplant – 0.2 kg;
bell pepper – 0.2 kg;
tomato – 150 g;
garlic – 2 cloves;
fresh parsley – 30 g;
fresh basil – 20 g;
vegetable oil - as much as needed;
salt - to taste;
sour cream or mayonnaise - as needed.

Cooking method:

Wash the vegetables and dry with a towel. Coat them without cutting them with oil and bake in the oven until soft. Remove vegetables from the oven as they cook.
Place vegetables in plastic bag, leave them in it for a quarter of an hour.
Remove skins from vegetables and seeds from peppers. Finely chop into small pieces.
Crush the garlic through a press, chop the greens with a knife.
Mix garlic with vegetable oil and greens.
Salt the vegetables to taste and mix with the prepared sauce.
Coat the inside of the pita with sour cream or mayonnaise. Fill with baked vegetables and serve.

If you don’t want to bother with baking vegetables for a long time, you can peel them immediately, while still raw, then chop them coarsely and fry them in oil. However, in this case the dish will turn out less healthy.

Pita fillings can be very different. Vegetables, fruits, fish, meat, sausage and other ingredients are used to prepare them. Showing your imagination, you can fill the Arabic flatbread with whatever you find in the refrigerator, the main thing is to mix the ingredients well.

To knead the pita dough, add flour to a bowl. hot water(water temperature approximately 80 degrees) dissolve the salt.

Pour water and salt into flour.

Add vegetable oil.

Next, continue kneading with your hands and knead the dough for about 7 minutes. It should turn out smooth, uniform, not dense, but holding its shape well.

Place the resulting dough in a plastic bag and leave to rest at room temperature for 20 minutes.

The finished dough is soft and pliable and easy to work with.

Roll the dough into a sausage.

Cut the sausage into 8 equal parts.

Roll each part into a ball, cover the balls with film so that they do not dry out.

Next, grease the work surface (required!) with vegetable oil or sprinkle with flour (if you roll out the dough on a bare table, it may stick to the surface a little and, when transferred to a frying pan, the lower surface of the dough will be damaged, and this cannot be allowed - the pita will not be able to swell, which means that a “pocket” is not formed, which is characteristic feature this flatbread). On a prepared work surface, first roll out one ball of dough into a flat cake with a diameter of 15-16 cm. When rolling, try to make the flat cake as round as possible, it depends on how fluffy you get it (it is with the round shape of the flat cake that the steam rises correctly, thereby the characteristic shape of pita is formed).

Place the prepared workpiece in a well-heated dry frying pan (no need to grease the frying pan with oil).

Fry the pita on both sides (about 4-5 minutes on each side) over medium-high heat (I periodically added or reduced the heat, trying to keep the pan well heated). At this stage the pita will still be flat, don’t let that scare you.

Next, we turn the pita over again to the side on which we started baking the flatbread, and then the most interesting thing begins - after 2 minutes the pita will begin to become covered with bubbles and inflate.