Pita rolls

Course Bread
Cuisine Israel
Servings 8 pax


  • 300 g Bloem for bread
  • 200 g Bloem for pastry
  • 1 tsp. Gist
  • 1 tblsp. Suiker
  • 1 tsp. Zout
  • 2 tblsp. Zonnebloemolie plus extra to knead
  • 3,25 dl water


  • Measure both types of flour, yeast, sugar and salt and put them in a mixing bowl. Stir in oil and water until it becomes a soft, sticky dough. Set aside for 10 minutes, covered, spread a tablespoon of oil on the work surface the size of a large flat plate. Place the dough on it and knead it smooth in 10 seconds. Put it back in the bowl, cover it and repeat the kneading twice with a 10 minute break in between. Let the dough rest for 30 minutes.
  • Heat the oven to at least 250 ° C. Slide a clean baking sheet into the oven and let it become very hot in 20 minutes. Meanwhile, divide the dough on a floured work surface into roughly 100 g pieces. Shape each ball into a ball and let it rest covered for 15 minutes. Roll each dough ball to an oval of about 5 mm thick and let it rest for 2 minutes.
  • Quickly remove the baking tray from the oven, close the oven door, place one or two pips on it and slide it back into the oven. Bake the pitas for 3-5 minutes until they have risen and are slightly colored. Immediately remove them from the oven with tongs and let them cool under a cloth to keep them soft and creamy; bake the other pitas in the same way.
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