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Ingredients
- 1.5 cup all purpose flour
- 100gr lukewarm water
- 1 teaspoon salt
- 1 teaspoon dry yeast
- 2 tablespoons olive oil
Method
- In a bowl add the yeast and water, stir and let the mixture for 5 minutes to inflate.
- In a clean bowl, add the flour and salt and stir.
- Make a hole in the center of the mixture of flour, add the yeast mixture and knead until dough becomes soft and does not stick in hands.
- Divide the dough into 6 balls, cover with a towel and let it rise for 1h-1.5h.
- Roll out each ball of dough with fingers (about 0.5cm-0.7cm thickness).
- Take a fork and make holes (not too deep) into all surface.
- Brush each pita with olive oil and fry them in a nonstick pan or bake in oven or grilled.
Tips:
If you want, you can make some pitas and keep them refrigerated. In this case, after the step of opening the balls of dough, brush with olive oil, fry lightly and when they cool you can put then into the refrigerator. When you need them, thaw them and fry them a little bit or just bake them on the grill.
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