Hello Dear Friends,
Today we have a delicious puff puff recipe for you. It's obvious from the abundance of pide shops around that we love to eat pita. Apart from these, the mortar of my recipe. Normally, you can't find this flavor in a pide shop without taking the ingredients or ordering a special one if they make it.
The combination of cheddar cheese and eggplant always turns out well in our recipes :) This time, it does not mislead and it becomes a legendary pita.
Pita dough, like other leavened doughs, wants to be rested. If it is well fermented and the recipe is followed exactly, there is no way you can't cook puffed puff pastries without any problems.
Love…
Ingredients for Roasted Eggplant and Cheddar Pita Recipe
- 1 Pakmaya sourdough white bread dough
- 500 g flour
- 320 ml of warm water
- 2 teaspoons of salt
- 2 tablespoon of olive oil
- egg yolk for topping
For inside:
- Half a jar of canned roasted eggplant
- 250 g grated fresh cheddar cheese
- olive oil
- salt
How to Make Roasted Eggplant and Cheddar Pita Recipe?
- Sift the flour into a deep bowl. Pour Pakmaya Sourdough White Bread Mortar and salt on it and mix. Add olive oil and water little by little and start kneading the dough.
- Knead for about 10 minutes until you get a smooth dough, cover it and leave it to ferment for 30 minutes in a warm place.
- While the dough is resting, take the eggplants into the pan, sauté a little in olive oil and set aside.
- Divide the fermented dough into pieces of the size you want.
- Divide each meringue into pieces and roll each piece long and thin.
- Put the eggplant mortar in the middle of the dough that you have rolled out, and add grated cheddar on it.
- Fold the edges of the dough inward an inch and brush with egg yolk.
- Bake the pita, heated to 210 degrees, until the bottom of the pita is cooked and the cheddar cheese is browned.
- Slice and serve hot.