How to make Turkish Bread at home | Pita Bread | Mother Nature's Recipes

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is usually cheaper.

In a large mixing bowl, add 500g plain flour.

Add 1.5 tablespoons of sugar and 3/4 teaspoon of salt.

Add 1.5 tablespoons of instant yeast directly to the flour.

Pour in 300ml of warm milk and mix until well combined.

Add 3 tablespoons of olive oil and knead until a dough forms.

Dust the working surface with dry flour and knead the dough for 7-8 minutes until smooth.

Add olive oil to the bowl and drizzle some on top of the dough to prevent drying.

Cover the dough and let it rest in a warm place for 1 hour until doubled in size.

After rising, deflate the dough and knead it once more.

Divide the dough into equal portions and let it rest for 5 minutes.

Dust the surface with dry flour and roll each portion to 2mm thickness.

Heat a pan over medium-high heat until hot.

Place the rolled dough in the pan and cook until big bubbles form, then flip it over.

Wait for one more minute, pressing gently on all sides to cook evenly.

Continue turning and cooking until the bread is fluffy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens