As if it came out of a stone oven: Ramadan Pita
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Preparation Time20 mins
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Cook Time20 mins
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View48
The beauty of Ramadan is partly hidden in the Ramadan pita, which we can eat only one month a year. Ramadan pita is one of the most special flavors of Ramadan, where the blessings of the tables, the iftars held together, and the value of each bite are known.
You can have Ramadan pita, which adds flavor to those tables where the whole family gathers, whether in Ramadan or in other months. In other words, Ramadan pita can be prepared at home and is just as good as hot pita from the oven. Well, then, if you are wondering "How to make Ramadan pita recipe?", here is the Ramadan pita recipe ! Let's make delicious Ramadan pita at home with a practical and easy recipe that adds flavor to the Ramadan table. Besides, wouldn't warm homemade Ramadan pita taste different?
Let butter and tulum cheese come to the table. At sahur, olives and jam are served with it. Ramadan pita keeps you full both at iftar and sahur . Maybe even pizzas and sandwiches can be made from that pita .
You can find the easy and practical homemade recipe for hot Ramadan pita below. Ramadan pita does not contain calories, and making Ramadan pita is not as difficult as you think. Moreover, when you roll out the dough of Ramadan pita yourself, it tastes even more delicious. Here is an ideal Ramadan pita recipe to eat at sahur .
Enjoy your meal!
Ingredients
Follow the directions
1
Steptake-15-cups-of-room-temperature-water-in-a-deep-bowl-add-the-yeast-and-mix-with-a-silicone-spatula-until-the-yeast-dissolves
2
Steptake-the-flour-into-another-bowl-and-make-a-well-in-the-middle-add-the-yeast-water-to-the-middle-of-the-flour-and-mix-it-with-the-spatula
3
Stepadd-salt-to-half-a-glass-of-water-one-finger-less-stir-add-this-and-mix-again
4
Stepmix-for-about-10-minutes-and-then-put-the-dough-on-the-counter-and-knead-it-by-hitting-it-on-the-counter-do-not-add-extra-flour-as-the-dough-will-be-very-sticky
5
Stepwhen-the-dough-starts-to-stick-less-to-your-hands-sprinkle-some-flour-around-it-and-cut-the-dough-in-half-to-form-two-dough-balls
6
Stepput-these-balls-on-top-of-each-other-press-them-divide-them-in-half-again-and-make-two-balls-again-divide-them-in-half-3-times-place-them-on-top-of-each-other-and-finally-leave-the-2-dough-balls-to-ferment-in-a-warm-place-covered-for-2-hours
7
Stepmix-all-the-necessary-sauce-ingredients-for-the-topping-in-a-bowl
8
Stepsprinkle-oat-bran-on-a-board-and-at-the-end-of-the-fermentation-period-place-one-of-the-dough-balls-on-it-and-roll-it-into-a-pita-shape-with-your-wet-hands
9
Stepmake-square-shapes-on-the-edges-and-top-of-the-dough-which-you-rolled-out-to-the-size-of-a-serving-plate-with-your-finger-apply-the-egg-yolk-oil-yoghurt-and-water-mixture-on-top-with-a-brush-and-sprinkle-sesame-seeds-and-black-cumin-seeds
10
Stepslide-your-pita-onto-a-baking-tray-lined-with-baking-paper-bake-in-a-preheated-oven-at-230-degrees-for-5-minutes-then-reduce-the-oven-setting-to-200-degrees-and-bake-for-another-15-minutes-as-a-control
11
Stepramadan-pita-recipe-is-ready-serve-hot-bon-appetit
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