Crescentone or crescenta
10
min
Easy
Pita
The Pita is the ancestor of pizza! I don’t mean to anger the Italians, but there are many theories that consider Greek Pita as the oldest bread of all and the founding father of street food.
- Difficulty
- Easy
- Prep Time
- 40 min
- Cook Time
- 20 min
- Servings
- 6 people
Ingredients
- Active Dry Yeast, 1 bag
- flour, 500gg
- salt, 2 teaspoons
- sugar, 1 teaspoon
- olive oil, 1 tablespoon
- warm water, 300 ml
Method
Sift the flour into a large bowl and add the salt.
Pour in the water with the yeast gradually and start kneading, incorporating the olive oil into the dough.
Cover with a kitchen towel and let it rest for 2 hours, or until the dough has doubled in volume.
Flour the work surface.
Divide the dough into 10 equal balls. Shape them with your hands, flattening them into ovals. Then roll them out to disks 15 cm in diameter and 0.5 cm thick.
Let them rise for about 20–30 minutes. Meanwhile, preheat the oven to 250°C (482°F).
Place the dough on baking trays, making sure to separate them so they do not stick.
Let them rise for another 30 minutes.
Bake the bread for 5 minutes until it puffs up.
Transfer to a kitchen towel to cool and stay soft.
Pour in the water with the yeast gradually and start kneading, incorporating the olive oil into the dough.
Cover with a kitchen towel and let it rest for 2 hours, or until the dough has doubled in volume.
Flour the work surface.
Divide the dough into 10 equal balls. Shape them with your hands, flattening them into ovals. Then roll them out to disks 15 cm in diameter and 0.5 cm thick.
Let them rise for about 20–30 minutes. Meanwhile, preheat the oven to 250°C (482°F).
Place the dough on baking trays, making sure to separate them so they do not stick.
Let them rise for another 30 minutes.
Bake the bread for 5 minutes until it puffs up.
Transfer to a kitchen towel to cool and stay soft.
