Cheese pita bread at home

Step-by-step cooking

1. Step 1:

   

   Put the dry yeast in warm water and leave it for 10 minutes to soak. If you have pressed yeast, you do not need to wait - they dissolve perfectly and so.

2. Step 2:

   

   Stir yeast with water until smooth, add oil and stir again.

3. Step 3:

   

   In a dough bowl, grate the cheese. You can take any cheese you like and as much as you like - from 80 to 160 g of cheese for this volume of dough will be good.

4. Step 4:

   

   Pour water with yeast and butter to the cheese, mix well.

5. Step 5:

   

   Sift flour into a bowl.

6. Step 6:

   

   Knead the dough.

8. Step 7:

   

   Leave the dough for 1-2 hours under the film. It will come up a little and separate. If you are preparing the dough for the future, put it in the refrigerator. It is wonderfully stored for 3-4 days, and this time you can pinch off a piece and cook a couple of small hot pita bread for a snack. It's convenient.

9. Step 8:

   

   Turn on the stove or oven to warm up. Knead the dough a little. If it is too thin, add a little flour, in moderation. Divide the dough into buns according to the number of pita bread. For a small frying pan - for 8. For a large one - for 4, for the oven - for two or, if the oven is large, then do not divide at all.

10. Step 9:

    

    On a well-sprinkled surface, roll out the pita bread. I'm comfortable on an inverted oven mold. So you can't lose with the diameter. Shake off excess flour from the rolled pita bread and fry in a hot frying pan (or in an oven with steam at 170 degrees) until bubbles and golden spots. It's done on one side - turn it over to the other. If it bubbles strongly in the pan, lower the temperature.

11. Step 10:

    

    I fill ready-made pita bread with various goodies, so when hot, I immediately fold them in half. While they are hot, lubricate them with water or oil with a brush.

12. Step 11:

    

    Here they are a little layered on the break and very fragrant!