Egyptian Onion Pita Bread Recipes
EGYPTIAN ONION PITA BREAD
After trying & studying several recipes for Egyptian breads I developed this version which is a combination of a few key elements of all the recipes, plus my spin as well. We thought these breads were a little dense for our taste so I don't think I'm done tweaking it quite yet. If you try it and have any suggestions please feel free to note them in your review. :)
Provided by Tinkerbell
Categories Breads
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the yeast in 1 cup warm water.
- Sift together the flour and salt and mix the yeast and water.
- Work the mixture into a dough and knead for several minutes.
- Cover the dough with a damp cloth and let rise in a warm place for 3 hours.
- Preheat oven to 350°.
- Divide the dough into 6 equal portions and roll into balls.
- With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch thick.
- Place on an ungreased baking sheet and bake for 10 minutes, or until the pita are light golden brown.
Nutrition Facts : Calories 237.5, Fat 3, SaturatedFat 0.7, Cholesterol 46.5, Sodium 312.2, Carbohydrate 44.2, Fiber 2.7, Sugar 5.7, Protein 8.2
HOW TO MAKE EGYPTIAN WHITE PITA BREAD?
Similar to pita, but made with whole wheat flour, this Egyptian flatbread is traditionally baked in Pita Oven by Spinning Grillers.
Provided by Spinning Grillers
Categories Breads
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, whisk together the flour, yeast, and salt. Add the water, mix with your hand or a dough whisk, and cover the bowl with plastic wrap. Let sit for one hour.
- Set a baking stone on the middle rack of the oven, and preheat the oven to as high as it will go.
- Turn the dough out onto a lightly floured surface, and divide the dough into 8 equal pieces. Cover with oiled plastic wrap.
- Sprinkle two pieces of parchment paper with wheat bran. Working with one piece of dough at a time, roll each into a ball, and then flatten each into a 5 inch round. Sprinkle the top with more wheat bran.
- Cover with tea towels, and let rest for 30 minutes while the oven is heating, until puffy.
- Using a pizza peel or the back of a baking sheet, transfer the parchment sheets to the baking stone, one sheet at a time, and bake for 8 minutes. Transfer to a wire rack to cool briefly, and then serve immediately.
Nutrition Facts : Calories 148.5, Fat 1.1, SaturatedFat 0.2, Sodium 500.9, Carbohydrate 31.2, Fiber 4.8, Sugar 0.2, Protein 6
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