Mini Pita bread
recipe from Israel

Follow this easy recipe to quickly bake wonderful Israeli mini pita bread for your family and friends. We love to make our own bread and this recipe produces not only a dough that is super.  

easy to work with, it is ideal for events at home, a braai, barbecue or a picnic with lots of different tasty dips and condiments to delight the taste buds. The mini pita breads are the perfect size to try different combinations of fillings before your tummy is full.  So let's get busy in the kitchen.:-) 

This recipe was inspired by the German recipe from Leen. You can find the link to her recipe below. Pita-Brot



Preparation time: 20 minutes 
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Baking time: 8 to 10 minutes
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Resting time: 1 hour

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Total time needed: 1 hour 45 minutes
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Difficulty: easy



Ingredients
for
Mini pita breads

  • 500 g / 2 cups flour
  • 300 ml / 10.14 oz. lukewarm water
  • 15 g / 3 leveled tsp. dry yeast
  • 1 tsp. salt
  • 3 tbs. olive oil



Directions

  • Dissolve the yeast in lukewarm water and add together with other ingredients into a large bowl.
  • Mix all the ingredients together and knead them for about 8 minutes into a  smooth and firm dough.
  • Form the dough into a flattish ball and rub the outside of the dough ball with a little olive oil to prevent it from sticking to the bowl while its rising.
  • Place dough ball into the middle of the bowl, cover with a cloth and let it rise for 1 hour.
  • Now place the dough onto a large board that is covered with a little flour and form the dough into a long thin sausage with a diameter of about 5 cm / 2 inches.
  • Cut the dough into 2.5 cm / 1 inch thick sections, form them into a ball and roll them gently out into small round or oval shaped approximately 1 cm / 0.39 inches thick flat cakes.
  • Preheat the oven to 250 degrees Celsius / 482 Fahrenheit.
  • Place the raw dough cakes onto a baking tray, place it in the middle of the oven and bake them 
  • with top and bottom heat for 8 to 10 minutes until they have risen and become golden brown on the surface.
  • Take them out of the oven and let them cool down a few minutes. Cut the breads into half and eat the mini breads fresh with a filling and condiments of your choice.

Serves 4




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Try this traditional South African potjiekos recipe


How about this German recipe

Potatoes with eggs and chard 


Madras chicken curry recipe


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