Pita with spiced roasted chickpeas!
single courses from Greece
The pita!
The pita!
ready in
4 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
My variant on this delicious and versatile leavened! I prepare it the night before for lunch the next day!
preparation
step 1
In the bowl we gather the flours, baking powder, salt, sugar and oil. If you prefer to use fresh yeast, the dose is 10 gr and we will melt it in a part of the water.
step 2
If we work by hand, we incorporate with a fork, otherwise we start the planetary at low speed for a few turns, before adding the lukewarm water. The amount of water can vary depending on the type of flour, so it should be added little by little.
step 3
What we need to obtain is a soft but not sticky mixture, we work it for a few minutes on the surface before putting it to rise, covering the bowl with the film and placing it in a warm area protected from drafts, for at least 2 hours.
step 4
If you do it in the evening, let rise an hour and put in the fridge. Pull it out half an hour before using it.
step 5
Let's knead the leavened dough for a few seconds, then cut it into 4 parts with a smooth blade.
step 6
We work a portion at a time on the floured surface, flattening it with a rolling pin until you get a circle about 2mm thick.
step 7
Heat a tablespoon of oil in the pan and cook the pita for about 3-4 minutes, until golden brown, before turning it and brown the other side. Let's go out and enjoy!