Pie

Name: Pie
Total time: 24 min
Yield: 6
Ingredients: 400 g flour; 1 tsp dry yeast; 100 ml of warm milk; 150 ml warm water; 0.5 h. l. year; 2 Art. l. olive oil

Cookinero 4 November 2022

Very tasty cakes in themselves, but of course it is best to eat them with some kind of filling. Usually I fry minced meat with onions and garlic, add chopped tomatoes, stew for a while, add my favorite greens and the filling is ready.

How to cook Pie

Step 1

Dilute yeast in 100 ml of milk. It is better to do this immediately in a deep bowl. Let stand 10 min.

Step 2

Sift flour into this bowl, add salt and the rest of the liquid, olive oil. Knead soft elastic dough. Knead for at least 10 minutes, you can use a hook attachment in a mixer. Immediately divide the dough into 10 equal balls. Lay them on a floured board and cover loosely with a towel or cling film. Let rise 1 hour minimum.

Step 3

Preheat the oven to 240 degrees. Roll out the koloboks into thin cakes 2-3 mm thick. and immediately put them on a baking sheet and in the oven. And how to put - throw a few ice cubes on the bottom of the oven. Bake 6-8 min. on the middle shelf. Do not open the oven! They should puff up like balloons. Cover the finished pitas with a towel and then store in a bag so that they do not dry out.

Pie - FAQ About Ingredients, Baking Time and Storage

Can I use active dry yeast instead of fresh yeast?

Yes, you can. Use about 3.5 grams of active dry yeast. Proof it in the warm milk with a pinch of sugar for about 5-10 minutes until foamy before adding the flour.

What can I substitute for olive oil?

You can substitute with another neutral-flavored oil like vegetable oil, canola oil, or melted coconut oil. Butter (melted and cooled) will also work, adding a richer flavor.

How long can I store the finished pitas?

Properly stored in a bag, these pitas will stay soft for up to 2-3 days at room temperature. Make sure they're completely cooled before sealing them to prevent moisture build-up.

Can I freeze these pitas?

Yes! Let them cool completely, then stack them with parchment paper in between to prevent sticking. Freeze in a freezer-safe bag for up to 2 months. Thaw at room temperature or gently reheat in a dry skillet or microwave.

What can I serve with these pitas?

These pitas are fantastic for filling with gyros meat, falafel, or any kind of sandwich filling. They also work well as a side for dips like hummus or baba ghanoush, or with stews and curries.

Can I make a smaller batch?

Yes, you can halve the recipe to make five pitas. Ensure you accurately halve all ingredient quantities.

What if my pitas don't puff up like balloons?

Several factors can affect puffing. Make sure your oven is hot enough (240 degrees Celsius is crucial), and that the dough hasn't been overworked. The ice cubes create steam, which helps them puff, so don't skip that step. Also, ensure your oven seals well, and avoid opening it during baking.

Can I make this recipe gluten-free?

While this recipe uses traditional flour, you can try using a gluten-free all-purpose flour blend. Be aware that the texture and rise may differ, and you might need to adjust the liquid content. Look for a blend that includes xanthan gum for better binding.

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