Pita classic Serbian in a pressure cooker, multicooker and oven

ABOUT! I have homemade sour cream. And what about the filling? Rolled to the smallest thickness?

Filling, I usually dilute the filling a little with milk and then pour it on top.
Yes, roll, the thinner the better)
And better at the thinnest.

I'll go try))) do

Reporter: it's true, I'm still that photographer, and my phone is not the latest model
Made in the Miracle Oven

The filling was made by young cheese, cilantro, basil, 2 eggs, sour cream. Pouring: HOMEMADE YOUNG MEAT, 2 EGGS, a little mukm, and when it became I spread it with homemade sour cream

Masha, one more question, but in 2 layers it is possible to have both from below and from above?

[mowgli]

mowgli, Natasha, beautiful pita turned out)
You can, someone tried it already))

Thank you, dare in a moment, ask for more

I couldn't wait until the weekend. I tried the dough roll yesterday. And I immediately have a thought - I need to re-read the topic and study the process of making pita with my dough. I understood that to roll out to 9-ki.
Mash, what kind of dough are you making? I saw the composition of the dough at the bottom of the recipe, but the quantity is possible? here, probably, take 250-300 grams of flour? And then things 3 will turn out?

Yes, 300 gr. I usually do flour.

Again I made pita with cabbage and cottage cheese in the oven

Mash, I bring you a special thank you, brought Pete to work to try and everything with the question, why did she bring so little, like I have no conscience at all, literally fought for her .. Here I, of course, exaggerate, but everyone liked it.

[Loksa]

Loksa, Oksan, very beautiful!
mowgli, Natasha, now sculpt pita. Yes, she will fly away only like this)

After making the dumplings, I had half a portion of the dough left (on kefir). I decided to try to roll pita strips from this test.
The largest rosette rode on "7" - it was about 1 m long. the average is 6, and the smallest is 5.


Well, here are so many roses I got:


The filling was from liquid cottage cheese with sugar and an egg .. I took quite a bit of milk. We needed more, because the pita turned out to be a little dry. but still very tasty!


Mash, another thank you for the recipe!

[Anyuta]

Anyuta, but not at all)
Nice to look at your masterpieces and realize that the recipe was needed !!

[dumplings]

And I’m for advice. Made pita with cottage cheese. Pelmeni dough with vinegar.
I read here somewhere that can be used dumplings, and since it was ready and in the refrigerator, I decided to use it.
Dumplings dough with vinegar
Flour - how much it takes, about 500g
Warm water 1 tbsp.-250ml
Salt 0.5-0.7 tsp
Sugar 1 tsp
Rast. oil 1 tbsp. l.
Egg 1 pc.
9% vinegar 1 tbsp. l.
Well. She rolled it out to 9. Thin, well, very thin, beauty .... translucent, even holes in some places began to sparkle. Liquid mass with cottage cheese, salty, just like in the recipe. I barely turned, it began to tear when carrying and laying, because it was thin. But I heroically continued to lay out, although at that stage I realized that something was wrong with me. Your dough is not breaking so well.
When baked in the oven, the pita became prettier. It seems like the edges began to rise.(200 * -45 min, is that a lot? How much do you need?)Pulled out, she fell. I tried it in the morning. I was not delighted. All my layers stuck together, as if I hadn't rolled them thinly, thinly, here and there cottage cheese peeps through. It just turned out tasty at the edges of the mold, where the dough fluffed up. Photo later in the evening.
I understand that the mistake is only mine, everyone succeeds. But where? In the test? Or a very liquid mass with cottage cheese (like pancakes, it flows)?
Should the dough inside be dry? And in the layers of air and cottage cheese? Yes? Or how many dumplings with cottage cheese stuck together?
I hope, girls, that you will guide me on the right path and I will succeed as beautifully as you. I am diligent.
I have to eat my work alone, mine did not like it.

[Volume]

Volume, firstly, the dough should not tear, even if you roll on 9ke.
The dough should be the simplest
Water, flour, salt. Like dumplings.
The filling should be like thick sour cream.
Bake 200 g until tanned)
It should rise, but sometimes it falls, and sometimes it doesn't)

But the taste should not be sticky dumplings)))

[Masinen]

Masinen - Maria thanks for the answer. I will correct my mistakes and hopefully achieve a positive version.
1 my mistake means it's a vinegar dough. (Replace)
2 very liquid filling (do not thin too much)
Should you coat 3 layers with oil or add it to the curd?
4 And flour 50 * 50 huh?

3. You can and lubricate, it will not be worse. In general, I add butter to the dough and grease it too)
4. Flour and water 1: 1.1, so as not to be too steep)
dust with flour when rolling)

[Maria]

Maria Thanks for the answer and advice. And here is my failed pita

[Volume]

Volume, well, yes, it is all stuck together, it should not be so. It turns out to be soft, very, tender)

[Maria]

Sample No. 2.

I took into account my mistakes. It turned out better than the last one, but for some reason it is not so lush and tender, in places a little stuck together. I understand that the filling should not be liquid, it should still be a little thick. And then you fold it, and it will pour out and therefore fill the incomplete width. But I am a persistent lady and next time I will definitely succeed.
Maria and another question. When you roll the dough to 6-7, the edges begin to split, does this mean dense dough? Or dries up?

Tom, it seems to me that you put the filling only in the middle, and you need to smear it all over the sheet, you can thinly, without reaching the edges, the filling is liquid. Therefore, the dough is stuck together, try again! And fill it with Bolognese-type filling or, as Masha recommends, with the filling itself. I still make it like this - half a liter of kefir, 3 eggs, mayonnaise, sour cream on a tablespoon, you can beat a little more, beat and pour, or you can milk instead of kefir

[Volume]

Volume, the dough should be elastic and not fringed at the edges. Add some water. Maybe your flour is dry and needs more water.

I said rightNatalia, spread the filling over the entire surface of the dough in a thin layer. And then we turn off.
In general, I like to put dry cottage cheese in Pita, in grains.
I grease the top either with melted butter or sunflower oil, or fill it with the filling, having previously diluted it with a little milk or kefirchik.
But don't pour too much.

Here, I showed your husband your attempt two, he said that it looked like it worked.
Did you roll the dough on 9 ke?

This pita was made from purchased dough by Philo


You see, she is so soft and airy.

And this one from your home test

A lot depends on the filling.

[the third time it should work.]

Thank you girls for your answers, with your help I will overcome this pita next time. Well, I think after all the third time it should work.

Natasha, I got such a thin dough, and the filling is really liquid, (I whipped it with a blender) that I was, accordingly, afraid to even twist, it would jump out of my hands and break off, flow out. Therefore, here and there to the middle of the width of the strip smeared.
Maria I rolled everything to 9, some to 8 because at 9 the strip was somehow oblique, that is, I chewed on one side. In general, I started to get shaggy 6-7 earlier.
Now I realized that if this happens, then there is not enough water.
And your photos of pit are so cute and delicious. Just lovely, I have something to strive for.Well this is a dream - a little dough, a lot of filling ... and for morning coffee.

I have a feeling that in order to get a pita, you have to be nothing less than a professional. Also, when I only dreamed about rolling, I already had a dream to make pita, I really love cottage cheese and it is so beautiful ......... I thought it was so simple after reading the recipe. And here are the nuances ...and everything must be known otherwise it will not work.

Tom, and I don't roll it down very much, that is, not so that it sticks, in a tourniquet, and I don't even know how to say it, I twisted it with a light yarn ... when I carry it into the bowl, it can stretch out a little .. and snail along frying pan ...

Here, here, here ...

twisted it with a light yarn ... when I carry it into the bowl,

, and from this moment in more detail. And on what to carry? On the desk? In hand? With this question, I am also not very good at it.

I TRY THE CAPACITY NEARBY TO HOLD THE PAN OR TRAY, I carry it on my hands, it seems normal

Natasha, thanks for the answer.

[Volume]

Volume, I do like this:
I roll out a long strip of dough.
Next I put a form where I will twist the pita.
I apply the filling and twist the tourniquet.
I take it by the tail and pull it towards the shape. That's it, I'm starting to tighten and twist the pita.

Masha, thank you for your answer. In a week there will be an attempt # 3, I am now "savvy".

And here I am with photos of attempt # 3. Happened!!!!!!! And delicious! And beautiful! I like it. And thank you very much. I knew that I would succeed, I just need to practice. At 9, I have some layers chewing for some reason. And it seems that the rollers are uneven. Can this be?


1. In the first photo I just wrapped the pita.
2. On the second only from the oven.
3. And the last in the context.
I used grainy curd, just mixed it with a fork, this time without a blender. And without milk, otherwise it turned out too liquid.
Interestingly, did anyone calculate the calorie content?

[Volume]

Volume, well, Pete to the exhibition !!!
Excellent !!
And nihto did not count calories)) in theory there should not be much))

Happy Holidays !!!
What kind of machine?

Thanks for the compliments! Happy holiday and you too !!!!!!
Yes, the pita is pretty.
Why did I ask about the calories, I already tried half.
Machine Atlas 150. And every other 9 times he chews on one side and the canvas goes at random. And sometimes from 9 itself shoots at 0 at once.

In general, it should not roll to 0 itself.
Something is wrong with the typewriter. They have a big guarantee. Can use if bought here.

I'll see how she behaves in the near future, but it seemed strange to me too. And I bought it recently, a month has not yet passed, in the marcato.

[Volume]

Volume, I would change it.

Thanks for the advice.

[Pita-Burek video recipe]

Pita-Burek video recipe
There the whole process from dough to molding)

Mashun, hotel thanks for the video lesson !!!!

[* Anyuta *]

* Anyuta *, oh, not at all))
Secretly, it's my tablet that makes a row, puts the wrong letters))

Masha! Thanks for the open lesson!
Everything is very clear.
And what a "pretty, pretty, straight handsome and so slender" you are! And you match your avatar. Nice to meet you!
Thanks so much for the advice on exchanging rolling. Well, I'm a beginner, I didn't understand where and what. They changed, they said that there was a marriage. True, the issue was resolved for a long time. Now, if not for the forum and your advice, I would have suffered for a long time and in vain.
I haven't tried the new one yet, all the cases, but it should be.
I have a question: "And if you make pita with apples, then this is apple puree (blended) or finely chopped apples (for 6 alligator) with sugar and starch. Or how?"
I want it to work out right away and not spread.

[Volume]

Volume, apples are better to grate, or finely chop. Add sugar and sunflower oil. And the juice, on the contrary, is needed to soak the dough)

Masha, thank you for the pita recipe. I cooked with minced chicken breast, potatoes (stewed in cubes) with mushrooms and onions. Magic food!

[KLO]

KLO, oh, sorry for the photo there is no your Pita!

You can also make sweet fillings, it will be like a strudel)

Yes, I'm still dull with the photo .. I found apple jam, there is still agar, here's how to combine it?

Agar should be boiled in hot water a little, but why agar, without it it will be fine)

Yes, perhaps, the fantasy played out, the agar will flow in the filling, but pouring is not interesting. Thank you all the time! PITA is magic food.I rolled the dough on a 9-ke, and when I distributed the filling, I did not connect the edge when twisting, and then when the rose was formed, this edge neatly stuck up, I don't know if this is correct, and if I wrote it clearly, but I liked the "design".

Masha, here's another thank you.
She made both apple and cottage cheese. Now I have definitely learned.
Grated apples, sugar free, with cinnamon. Really tasty.

True, it burned a little, although it was covered with a Teflon sheet.


This is an apple and also a princess.

[Volume]

Volume, well done!!! And in truth it turned out great !!

And today I have a pita with cottage cheese. President bought cottage cheese in grains and forgot about it in the refrigerator.
So I posted it, it turned out superb !!
I baked in the princess, and I still have dough from the last time when I filmed the video.
Stood in the refrigerator. It has become so cool, silky!


This one will go hunting with her husband.
And we already ate one more))