The Pita bread or Arabic bread, originated centuries ago in Egypt and there was popularized in all

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The Pita bread or Arabic bread, originated centuries ago in Egypt and there was popularized in all Middle Eastern countries such as Turkey, Israel, Saudi etc. Then I was led by the large waves of immigrants, becoming famous throughout the world. It has the distinction baking school of being flat and with little crumb. baking school Two layers baking school are separated during the brief cooking in an oven to strong temperature, creating baking school a hollow interior. baking school Let the recipe ... Ingredients: Wheat Flour 000: .......................................... 500 grs. Dry Yeast: ............................................... ... 5 g. (Average of) Water: ............................................ ................... 130 cmts3 Milk: .............................................. ................ 130 cmts3 Extra Virgin Olive Oil: .............................. 3 tbsp. tablespoons Sugar: ............................................... ............. 1 Tbsp. tureen Sal: ............................................... ................... 1 Tbsp. soup Preparation: 1. We place the flour in a bowl. We make a hole in the center and put the dry yeast. Two. Add a tablespoon of sugar, which will serve as food for the bugs that carry the ferment. Three. Add the oil. I love to use Extra Virgin Olive, but can do well with any neutral oil, such as sunflower, soybean, corn, etc.. April. Add salt, being careful not to put on the yeast, not to kill the yeast. The are located on the edge of our preparation. May. We fill a glass or large cup, half milk, half water and microwave entibiamos. I leave about 40 seconds at high power. The fluid should be at the temperature of a bottle. Must not scorch, but because it would kill the yeast organisms, nor be too cold, not to unnecessarily delay the process of leavening. They can make bread entirely with water, but I like my soft that gives milk.
6. We're slowly adding the liquid and begin to mix all ingredients. 7. When we already have all more or less integrated, go to the counter. 8. Knead vigorously for 15 minutes, adding more liquid baking school to the extent that we need it. . 9. When he got a sufficiently smooth and elastic bun, we let rest until doubled in volume, covering it with a cloth ... 10. The time will vary according to the atmosphere, the strength of the yeast, flour etc. used temperature. In my case it took about 1 hour. It may be more, may be less. The important thing is that the bun is properly fluffy product gases trapped in the dough. 11. Then desgasificamos mass sinking our fingers on it. Knead a few seconds and make scones the size of a golf ball, about 60 grs. each. My left me thirteen. 12. The cover with a towel, baking school leaving them rise for another 20 minutes. Then we take them one by one and the achatamos with the palm of the hand. 12. We add a little flour on both sides and we shape with a rolling pin. If we sobadora pasta (with selector 1-9) had the bun once in point 4. The pieces should stay just a few millimeters thick. baking school Do not let the mass weigh again to facilitate puffed bread cooking. So the hollow interior then let us cut him in half easily be generated. 13. So put them in a tray and quickly took a preheated over high temperature (between 180 and 200 degrees) oven. We will see in a few minutes our breads begin to inflate. 14. With about 8-10 minutes of cooking is enough. They can remove them completely white as sold in stores. Personally, I like a little more golden brown ... 15. Now we can open one still warm and make us a rich sandwich 16. If you do not want to use the oven, you can make bread in an iron pan over medium heat. I do well when I want to use it to accompany a 17 Hummus good. If you are going to save for a while, it's good to put them in a bag still hot, as it kept them more moist absorbing vapors given off. They can also freezarlos. baking school Before eating the toast a little ... Health