A thin, soft Middle Eastern bread that puffs in a very hot oven to form its characteristic pocket. Fill it with meze, or serve it alongside hummus and roasted vegetables.
Dissolve the yeast in warm water, then mix it with the flour, salt and olive oil. Knead until a soft, smooth dough forms.
Cover the dough and let it rise in a warm place until doubled in size.
Divide the dough into equal portions and roll each into a round about ½ cm thick. Let them rest for 10 minutes.
Bake in a very hot, preheated oven on a pizza stone or an inverted baking sheet for 2–3 minutes, until the pitas puff and form pockets. Caution: Do not open the oven door often, or the temperature will drop and the pockets may not form.
Important: To form a pocket, preheat the oven to a very high temperature and roll the dough thin. Pita contains gluten. Wrap the bread in a clean towel as soon as it comes out of the oven to keep it soft; freeze any leftovers.
Kabuğunu soymadan denedim, dokusu daha iyiydi bence. Elimde yoktu, şekeri pekmezle değiştirdim, tatlı bir dokunuş kattı. Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu.
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