Pita with Olive Oil

TopatoTopatoDarth Vader581359871
02/07/2018
"Don`t skimp on the olive oil - it`s how you make the tastiest pita."
Preparation110 min.
Cooking40 min.
Тotal150 min.
Servings8
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Ingredients

  • flour - 3 1/5 cups (750 g) and if necessary more for kneading
  • yeast - 2 1/5 tsp (11 g) dry
  • eggs - 3 (1 egg yolk)
  • milk - 1 1/5 cups (300 ml)
  • sugar - 1 tablespoon
  • salt - 2 tsp
  • olive oil - 3 tablespoons
  • to spread
  • olive oil - 3 tablespoons
  • eggs - 1 yolk
  • milk - 2 tablespoons
  • butter - 1 lump

Preparation

Dissolve the yeast in 1/2 the warm milk with the sugar. Pour in a little flour and leave for 10 min. In the meantime, sift the rest of the flour with the salt in a bowl and make a well.

Beat 2 eggs and 1 egg white. Pour the eggs, yeast and remaining milk into the well. Knead a soft dough. While kneading, pour in the olive oil a spoon at a time until fully absorbed.

Form the dough into a ball. Put it in an oiled bowl, cover and leave for about 1 hour to rise, or until doubled in volume.

Once ready, roll the dough out on a floured surface into a rectangle. Smear it with olive oil. Wrap it into a roll. Cut it down the middle but not all the way through (leave it connected).

Weave the 2 parts together like a braid, pinching the cut off ends together. Wrap into a spiral and place in an oiled form with removable sides (10 1/4″ (26 cm) diameter). Leave it for about 15 min. to rise.

Smear with the yolk beaten with the milk. Bake in a preheated 356°F (180 °C) oven about 40 min. After you take it out, smear with the lump of butter and cover with a tower to smother.

Adapted from evatoneva.com.

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