Pita Recipe
Dedicated to a miss 
Sher
( i hope to God its the right one. Lemme know if you try it tho )
Anyway here goes:
Ingredients:
2 1/2 cups of tea tepid water
1 teaspoon yeast dust
2 1/2 cups of tea flour of total milling
1 spoonful of soup salt
1 spoonful of soup olive oil
2 1/2 with 3 1/2 cups of tea flour for all the uses
Making it:
Put in a basin water and dissolve the yeast using a wooden spoon turning
only in the same direction
Add the flour of total milling 1 cup at a time
Continue mixing with the spoon making the circle 100 times
Cover the bawl with transparent membrane and leave the dough
to rest at least for half hour.
Its best to leave it for 8 hours in a cool place,this will allow the pie to reach its fullest flavor. ( Basically if you dont wanna wait for 8 hours leave it as much as you can)
As soon as you remove the membrane sprinkle your dough with salt
and always mixing in the same direction, you add noe the oil.
Add the remainder flour 1 cup at a time and begin to knead when
you cannot use the spoon anymore on a lightly floured surface until
the dough becomes spoil and flexible.
It should be somehow tight( or dende i dunno the exact word for this :( )
Mold the dough in a ball form, then you place it in an oiled bawl and you roll it aorund a bit so its allsides covered with oil and you cover the bawl with the membrane again firmly
Leave the dough till it s doubled its size, roughly within 2-3 hours
After it inflates uncover the bawl and knead lightly till it deflates
Get your oven started at 180 C
Separate the dough in two equal parts, while you work with one keep the other covered
Now separate the dough in 8 equal pieces and with lightly floured hands make little balls ( 8 smaller balls come from 1 big ball)
Open with a factitious each ball in a pie
Marsh the pies in a baking pan and you cook for 3-5 minutes
Before you bake them, using a spoon tap holes to keep it from inflating while baking.
Ok this is it.
I SERIOUSLY hope this is right *hehe*
*smooch*
Sher
( i hope to God its the right one. Lemme know if you try it tho )
Anyway here goes:
Ingredients:
2 1/2 cups of tea tepid water
1 teaspoon yeast dust
2 1/2 cups of tea flour of total milling
1 spoonful of soup salt
1 spoonful of soup olive oil
2 1/2 with 3 1/2 cups of tea flour for all the uses
Making it:
Put in a basin water and dissolve the yeast using a wooden spoon turning
only in the same direction
Add the flour of total milling 1 cup at a time
Continue mixing with the spoon making the circle 100 times
Cover the bawl with transparent membrane and leave the dough
to rest at least for half hour.
Its best to leave it for 8 hours in a cool place,this will allow the pie to reach its fullest flavor. ( Basically if you dont wanna wait for 8 hours leave it as much as you can)
As soon as you remove the membrane sprinkle your dough with salt
and always mixing in the same direction, you add noe the oil.
Add the remainder flour 1 cup at a time and begin to knead when
you cannot use the spoon anymore on a lightly floured surface until
the dough becomes spoil and flexible.
It should be somehow tight( or dende i dunno the exact word for this :( )
Mold the dough in a ball form, then you place it in an oiled bawl and you roll it aorund a bit so its allsides covered with oil and you cover the bawl with the membrane again firmly
Leave the dough till it s doubled its size, roughly within 2-3 hours
After it inflates uncover the bawl and knead lightly till it deflates
Get your oven started at 180 C
Separate the dough in two equal parts, while you work with one keep the other covered
Now separate the dough in 8 equal pieces and with lightly floured hands make little balls ( 8 smaller balls come from 1 big ball)
Open with a factitious each ball in a pie
Marsh the pies in a baking pan and you cook for 3-5 minutes
Before you bake them, using a spoon tap holes to keep it from inflating while baking.
Ok this is it.
I SERIOUSLY hope this is right *hehe*
*smooch*