You will need
- 1 Cup of warm water;
- 1 teaspoon of dry yeast;
- 1 tablespoon vegetable oil;
- 1 teaspoon (no slides) of salt;
- 0.5 teaspoon of sugar;
- 2.5 cups of flour.
Pita bread baked on the walls of tandoor. The rolled out pieces of dough weighing 500 grams thrown from one hand to the other, stretching the dough to the desired thickness. Ready a thin layer of dough is stretched on a special elliptical pillow and a quick hand movement the pellet is transferred to the walls of the tandoor and left to bake for three minutes. Today's younger generation began to build a special electric furnace, metal sheets and portable clay small tondury, thereby simplifying the technology of baking lavash.
Dissolve dry yeast in warm water. Add vegetable oil, salt and sugar. Gradually pour sifted through a sieve the flour and knead elastic dough. Knead the dough for two minutes. Then put the dough in a greased bowl, cover with a paper towel and leave to proof for one hour.
Coming up the dough ebonite and share approximately ten pieces (number of pieces depends on the size of the pan). Roll the dough into balls cover them with foil, allow to sit for another five minutes.
On the surface table, sprinkle flour, put the bun dough and roll it into a thin layer, not more than 2 mm in thickness.
Heat a dry frying pan. In any case, do not add oil!
Transfer the tortilla into the pan. If the cake turned out larger than the size of the pan is not terrible, dispense the excess dough on the sides of the pan.
Fry for a few seconds on each side. When the lavash start to turn white, and it appears rosy point, then immediately turn. The longer you bake, the drier it will become, so don't perezhivajte pita.
Cooked pita fold stack, cover immediately with a clean towel so it is slightly softened. Lavash can be eaten as bread and used for cooking kebabs, rolls and other snacks. Bon appetit!
Cold pita bread storage can be put in a plastic bag and put into the refrigerator.