Description
Hollow wafers are in the East and especially in Turkey have taken a day of baking. A symbol of prosperity in the family. The perfect base for a variety of types of toppings - from the pate, to veggies meat and even jam (for kids and sweet lovers).
Ingredients
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Flour
6 cup
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Water
2.5 cup
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Sugar
2 Tbsp
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Salt
2 tsp
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Yeast
3 tsp
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Vegetable oil
2 Tbsp
Cooking
In warm water stir sugar and yeast
After 15 minutes, the resulting foamy head
Add in the future the dough 2 teaspoons of salt and 2-3 tablespoons oil. Stir and add flour. Knead a soft dough, which should lag behind the hands, but don't be too hard. It formed from a ball and brush with another tablespoon of oil. Leave to rise for 45 minutes - hour
When the dough has risen...
... put it on the table, lightly dip them in flour and form a "sausage". At the same time - preheat the oven to maximum (if no temperature sensor) or until 220-230 degrees.
Divide the dough into 16 equal pieces with a knife. Each part roll into a bun and cover (with a towel, wrap or cover - if you have a large enough form) to the surface of the dough from drying.
Roll out tortillas just before baking. I put 3 tortillas on the grill of the oven at a time. Accordingly - rolled 3 cakes. Thickness - about half a centimeter. For clarity in the photo on top of the tortillas - the usual teaspoon.
The shape of the pellets can be slightly changed: my daughter is always asking to bake a few hearts))) it is Important that the thickness of each pellet was uniform and in the test there was no nepromesa or tears, otherwise when baking it will not swell or will quickly fall off, releasing the hot air
Oven pita bread on a dry pan (in the oven or on the stove) or a pan. I like to lay out the cakes on a wire rack in preheated oven
Bake the scones until they are inflated (ideally almost to the spherical state) and will stay like that for 1-2 minutes. At a temperature of 220 in my oven for each batch of pellets takes 5-7 minutes. Swell they can not at the same time, a difference of couple of minutes. Expect Browning is not: what will be Your ruddy pellet, the drier they will be
It is likely that some pellets will not rise fully. However - fragrant, soft bread guaranteed. If You take your time and bake them one at a time, then more likely to regulate the process. Sometimes, waiting for the moment of "raising" the trailing pellet, you can dry up the next, already bloated
Finished cakes spread on a dish (I prefer glass baking pan), wait until cool (if not eaten earlier) and a little warm can be placed in a ziploc or cover with a towel.
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