Pita Bread

  • 500 gr flour (2 cups)
  • 375 ml of water
  • 12.5 g fresh yeast
  • 1.5 teaspoons of salt
  • thin wheat bran (for the dough not sticking)
  • black cumin and roasted sesame seeds

Slurry (Original)

  • 1 tablespoon flour
  • 2 tablespoons of water
  • 6 tablespoons of water (hot)

On Pita Bread (Alternative)

  • 1 teaspoon of yogurt
  • 1 egg yolk
  • 1 tablespoon of oil
  • 1 tablespoon of milk

Ramadan Pita

Before You Begin

As with many pastries, weights and ratios are the most important for keeping the recipe consistent. The key point of Ramadan pita is kneading. For this reason, you need to continue kneading for at least 10-12 minutes, so it is important for the gluten in the dough to be exposed and for a crispy pita. Hand kneading with slap-fold technique is very important.

While doing this, you should take the dough with both hands on the right side, hit the counter and fold it forward. The dough will be less sticky, gathered and smooth without the gluten due to the gluten formed in the battering and folding process. If you want a slightly softer pita, you can add warm milk to the yeast mixture, as well as add some oil to the dough.

Ramadan Pita Bread Dough

Ramadan Pita Bread Dough

Making Ramadan Pita at Home

  • Put the flour on the counter, make a pool in the middle and add the water, knead the dough mixture for about 8 minutes until it is smooth.
  • If you do kneading in the form of slap-and-fold technique, the dough will start to collect as you knead.
  • Then spread the dough wide, add the salt, slap-fold and knead for 2 minutes.
  • Stretch the dough again wide, crumble the yeast and spread it on the dough and knead for 2 more minutes.
  • Turn the dough into a ball and cover it, let it rest for 30 minutes and ferment.
  • When the fermentation is finished, put the dough on the counter with plenty of wheat bran.
  • Cover it and leave it for 45 more minutes.
  • Prepare the slurry you will add by mixing flour and water.
  • Alternative mixture of egg yolk, sunflower oil and yogurt instead of slurry and leave on the edge (if you make with slurry skip this step).
  • Put the fermented dough into the tray on which you lay out greaseproof paper.
  • Shape your baklava by dipping your hands into the slurry, applying it on the dough and nailing the dough.
  • Sprinkle sesame seeds and nigella and put them in the oven, where you heat them at 220 degrees.
  • Do not forget to add 1 glass of water in a bowl inside the oven.
  • Bake in the oven until golden brown over 18-20 minutes.
  • Bon appetit!

Dough Slap-Fold Technique

Ramadan Pita Nailing

Ramadan Pita Nailing

Ramadan Pita Nailing