Flatbread Pide

Category: Special bread
Flatbread Pide

Ingredients

Flour of the highest grade 900 g
Salt 1 tbsp. l.
Dry yeast 2 pack. (14 gr)
Warm water 550 g
For lubrication:
Egg 1 PC.
Sugar 1 tbsp. l.
Vegetable oil (any) 1 tbsp. l.

Cooking method

  • Pita bread!
  • Very fast and delicious!
  • Ideal for grilling, picnic, meat, etc.
  • Recipe from a German site. I made one cake for testing. I liked it very much, the guests also. Serve immediately hot, hot.
  • Preparation:
  • Add all the ingredients and knead to a smooth dough. Knead for at least 5 minutes. Place in a warm place for 30 minutes to rise.
  • At the end of the time - Knead the dough, divide into two parts and form 2 flat cakes. I did this already on a baking sheet covered with baking paper.
  • Scratch the stripes with a knife or punch with a fork. Brush with a mixture of eggs, sugar and vegetable oil and leave for 10 minutes.
  • Flatbread Pide
  • Preheat oven and bake Pide at 230 ° C for 10-12 minutes.
  • I put a baking sheet and poured a cup of water into the oven to create steam and immediately closed the oven door!
  • Everyone, you can enjoy!
  • Bon Appetit everyone!

Note

I used flour type 550, with a gluten content of 28%.

Tumanchik
It's a pity you can't thank twice! I will definitely try to cook it. Only please express the yeast in grams
Kvitka22
Now I will add - 14 grams. One bag contains 7 grams. Exactly, otherwise I have German yeast, go and know which bag. Thank you!
Rada-dms
And what kind of flour was used, if not a secret, it seems that this is essential for flat cakes! ?
Kvitka22
I have flour type 550, which is wheat flour (premium quality flour), which is especially suitable for baking yeast dough and bread. Gluten content 28%. I don't know how flour is classified in Russia. There is also type 405, this is also the highest grade, but it is not very good for bread and flat cakes. So I don't use it at all.
Rada-dms
Kvitka22, thanks for the answer!
khanka
what a pity that I don't like messing around with the dough ...
lettohka ttt
Thank you for the interesting and easy recipe, definitely bookmarked to the author
Kvitka22
Alexandra, that's just not necessary here!
Kvitka22
lettohka ttt, thanks to you, too!
lettohka ttt
: rose: You can contact me !! The recipe is really super-duper and easy !!!
julia_bb
Kvitka22, and where to pour water? In a deep pallet at the bottom?
Tumanchik
Quote: Kvitka22

I have flour type 550, which is wheat flour (premium quality flour), which is especially suitable for baking yeast dough and bread. Gluten content 28%. I don't know how flour is classified in Russia. There is also type 405, this is also the highest grade, but it is not very good for bread and flat cakes. So I don't use it at all.

Oh, it's good that you asked about this and answered this. It must be pointed out that the flour is strong. I couldn't have done it. With our flour (10.3 protein) ....
Kvitka22
lettohka ttt, got it! go to you ...
Kvitka22
Yulia, yes, I pour water into the pan! Sometimes I just pour the cup into the oven to create steam and immediately close the door (the dough is already there).
Kvitka22
Irina, yes, flour will not pull out a little. I don't even know what the strong is called. We have a classification by numbers. Now I will add to the recipe.

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