Peetas

1

All the materials were measured and, with the exception of olive oil, poured into the inside of the bread machine。

2

Select the face sheet and face, and in 20 minutes the olive oil will be poured in and the paste will continue。

3

Check if the noodles have reached the extension phase。

4

It's almost twice as fermented and its fingers are watered into the noodles。

5

It was divided into four equals, and the air was pumped out and rounded for 15 minutes。

6

When the noodle is loose, the twig becomes a ton of approximately 12-13 cm in diameter。

7

A non-sticked grill with 230 degrees of preheat for 10 minutes puts a niced pasta on the hot saucer with a mid-level, high-fire roast。

8

It's about four minutes before it swells in the middle form。

9

Pita cakes are cut out and stuffed into colored pies。

1. To achieve this effect at home, the baking sheet must be preheated first. Place the dough on the preheated sheet and immediately put it into the oven. Within a few minutes, it will puff up as if filled with air. After the pita cools, the hot air inside escapes, but the bread skin remains separated to form a pocket. By cutting the pita, you can stuff it with various foods to make delicious filled pockets. Pita bread can be enjoyed in many ways; it can be spread with various sauces, dipped in hummus, or rolled into a sandwich. 2. Home ovens typically have smaller baking sheets, and each pita bakes for a short time. Therefore, it is recommended to bake one pita at a time rather than putting all four in the sheet at once, as this yields a higher success rate. 3. Once cooled, seal the pita bread and refrigerate it for about 3 days, or freeze it to keep for more than 2 months.