- Warm water - 1 cup
- Yeast - 1.5 teaspoons
- Sugar - 1,5 teaspoons
- Olive oil - 1 st. a spoon
- Flour - 3 Cups
- Salt - 1 teaspoon
- Salt - 1 teaspoon
Mix the water, yeast and sugar in one bowl, a glass of flour and salt in the other. When the mixture in which the yeast begins to foam, add the olive oil to it. Add the liquid mixture to the dry and spoon mix the dough. Stirring, in small portions pour the remaining flour into the dough. When the dough thickens to such an extent that it is impossible to stop it with a spoon, start kneading the dough with your hands. Mesim until the dough becomes soft and obedient. From the soft dough form a soft, non-sticky ball. Leave the dough in a warm place. When the dough increases in volume approximately twice, we roll out of it a thick sausage, which is cut into 8 parts. Each part of the test rolls into a ball, from which we roll out a cake with a diameter of about 15 cm. We heat the oven to 260 degrees. Put the cake on the grate (I have two cakes on my grate). When the oven is fully warmed up, put the pit baked. It's very interesting to watch a pita - it's puffed up. As soon as the papa is inflated to the limit (about 10 minutes), we take it out of the oven and load the next batch. Pete is ready. Bon Appetit!
Servings: 8