Cheese pita bread

Name: Cheese pita bread
Total time: 3 h
Yield: 8
Ingredients: 160 g Wheat flour; 125 ml Water; 2 teaspoon Yeast; 0.5 teaspoon Salt; 1 teaspoon Sugar; 50 ml Sunflower oil; 120 to taste Sausage cheese; 3 tablespoon Water

Homemade lavash tastes better than store bought! Do not believe?! Check it out! This cheese pita bread can be made very cheesy by adding a double dose of cheese or several types of cheese. The dough is wonderful to prepare, and all because of the yeast in the composition. Preparing is very simple!

9940

Emma Wilson

Author of the recipe

Calories

174Kcal

Protein

6gram

Fat

9gram

Carbs

14gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

160g

125ml

2teaspoon

0.5teaspoon

1teaspoon

50ml

120to taste

3tablespoon

Step-by-step preparation

Cooking time: 3 hr

STEP 1
Place dry yeast in warm water and leave for 10 minutes to soak. If you have pressed yeast, you don’t need to wait - it dissolves perfectly just like that.
STEP 2
Stir the yeast and water until smooth, add the oil and stir again.
STEP 3
Grate the cheese into the dough bowl. You can take any cheese you like and as much as you like - from 80 to 160 g of cheese for this amount of dough will be good.
STEP 4
Pour water with yeast and butter into the cheese, mix well.
STEP 5
Sift flour into a bowl.
STEP 6
Knead the dough.
STEP 7
Leave the dough for 1-2 hours under the film. It will fit a little and space out. If you are preparing the dough for future use, put it in the refrigerator. It keeps wonderfully for 3-4 days, and during this time you can pinch off a piece and prepare a couple of small hot pita breads for a snack. It's comfortable.
STEP 8
Turn on the stove or oven to warm up. Knead the dough a little. If it is runny, add a little flour, in moderation. Divide the dough into koloboks according to the number of pita breads. For a small frying pan - by 8. For a large one - by 4, for an oven - by two or, if the oven is large, then do not divide at all.
STEP 9
Roll out the pita bread on a well-sprinkled surface. I find it comfortable on an upside down oven tray. You can't go wrong with the diameter either. Shake off excess flour from the rolled out lavash and fry in a hot frying pan (or in an oven with steam at 170 degrees) until bubbles and golden spots appear. One side is ready - turn it over to the other. If there is a lot of bubbling in the pan, lower the temperature.
STEP 10
I fill the finished pita breads with various goodies, so when hot, I immediately fold them in half. While they are hot, brush them with water or oil using a brush.
STEP 11
Here they are, slightly layered and very fragrant!

Comments on the recipe

Ira

26.10.2023

4.9

Ksyusha Rado-Lyubo, what delicious, cheesy flatbreads! Why do you need to pour water? Interesting advice about rolling out on a mold, I’ll definitely use it! I really liked the advice of bending them right away, very convenient for fillings! And it’s also super - you can add as much cheese as you wish!!! Thanks for the tips and recipe!

ZUFA

26.10.2023

4.5

Looks nice! For this reason, I don’t mind sharing my recipe, here it is