Pita with spiced roasted chickpeas!
single courses from Greece
translated by Italian with
My variant on this delicious and versatile leavened! I prepare it the night before for lunch the next day!
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.
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.
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.
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.
Let's knead the leavened dough for a few seconds, then cut it into 4 parts with a smooth blade.
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.
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!