Ramadan Pita Recipe


Ramadan Pita Recipe

The original Ramadan pita consists of flour, salt, water and yeast. But in this recipe, there is milk supplement to prevent the hardness of the pitas we buy from outside.


 (For 2 Ramadan pita bread)

1 cup of warm milk

1 cup of warm water

50 g butter (melted)

3 tablespoons of oil can also be substituted for butter

1 teaspoon salt

1 tablespoon of sugar

1 tablespoon of dry yeast (or half a pack of yeast)

5.5 cups of flour (add in a controlled way after 4 cups)

Butter for over, 1 egg yolk, sesame seeds, black cumin

Breadcrumbs : To put the under the pita

Yeast and sugar are taken into the mixing bowl.

 Add warm milk and water, wait for 5 minutes.

 Add the other material and knead a little dough with the addition of flour.

 Knead for 10 minutes.

It is covered and fermented for half an hour.

Knead the fermented dough again and again to remove its air.

Divide the dough into two parts.

Grease the baking tray or use greased paper on baking tray.

 2-3 spoons of breadcrumbs are sprinkled on the countertop.

One of dough is put on it and opened by hand.

Roll the dough to the size of a dinner plate. Do not let the dough be too thin.

Baklava pattern on pita is made with melted butter using fingertips.

Egg yolk is sprinkled on it, sesame seeds are sprinkled, and the other dough is prepared in another way.

Ramadan Pita bread is fermented on the tray for half an hour.

Cooked in a heated 190 C oven until golden brown.

If you want, you can put it in the refrigerator bag after it cools down and store it in the freezer.

Ramadan Pita Recipe by @cihan.koca


Kadikoy, Istanbul, Turkey

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