Egyptian Onion Pita Bread Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk flour and salt together in a bowl; form a well in the center. Add milk and oil; mix until smooth dough forms.
• Turn dough out onto a lightly-floured work surface; knead until smooth and pliable, 10 to 15 minutes. Set dough aside to rest for 15 minutes.
• Divide dough into 4 equal pieces; roll out each piece with a rolling pin to 1/4-inch thickness. Arrange on prepared baking sheet.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes.

Steps:

• Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
• Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
• Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

Steps:

• Dissolve the yeast in 1 cup warm water.
• Sift together the flour and salt and mix the yeast and water.
• Work the mixture into a dough and knead for several minutes.
• Cover the dough with a damp cloth and let rise in a warm place for 3 hours.
• Preheat oven to 350°.
• Divide the dough into 6 equal portions and roll into balls.
• With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch thick.
• Place on an ungreased baking sheet and bake for 10 minutes, or until the pita are light golden brown.

Steps:

• In a large bowl, whisk together the flour, yeast, and salt. Add the water, mix with your hand or a dough whisk, and cover the bowl with plastic wrap. Let sit for one hour.
• Set a baking stone on the middle rack of the oven, and preheat the oven to as high as it will go.
• Turn the dough out onto a lightly floured surface, and divide the dough into 8 equal pieces. Cover with oiled plastic wrap.
• Sprinkle two pieces of parchment paper with wheat bran. Working with one piece of dough at a time, roll each into a ball, and then flatten each into a 5 inch round. Sprinkle the top with more wheat bran.
• Cover with tea towels, and let rest for 30 minutes while the oven is heating, until puffy.
• Using a pizza peel or the back of a baking sheet, transfer the parchment sheets to the baking stone, one sheet at a time, and bake for 8 minutes. Transfer to a wire rack to cool briefly, and then serve immediately.