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Unleavened Pita

Portion: 4 Serves Preparation: X Cooking: X
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Hello Dear Friends,

Yeast-free recipes are tried and loved more than others because they take a very short time to prepare. I prepared these pitas, which are very popular in our house, in 15 minutes in the morning. I had shared it on my Instagram stories before, but because it was evening, I couldn't take a photo and share it on the blog.

pita recipe

While preparing this recipe, it is very important that it has a slightly sticky consistency, as in bread or other pita doughs. If it is hard, your pitas will be hard and will not rise. Therefore, flour your counter well and collect your sticky dough on the floured counter. You don't need to rest, you can divide it into 4 parts immediately.

For the filling, you can use roasted ground beef, roasted meat or, like I did, cheddar cheese and sausage. I use baking stone for cooking. Since I preheat it, it looks like it was cooked in the same stone oven.


Ingredients for Unleavened Pita Recipe

For the pita dough:

  • 1 water glass milk
  • 2 water glass flour
  • 1 package baking powder
  • 1,5 tablespoon of olive oil
  • 1 tablespoon of grape vinegar
  • 1 heaping tablespoon of granulated sugar
  • 2 tea spoon salt

Internal fees:

  • Roasted Beef with Onion
  • Fresh Cheddar Cheese
  • Sucuk

For the edges: 

  • Egg yolk

How to Make Yeast-Free Pita Recipe?

  1. Take 2 cups of flour into the kneading bowl, take 1 cup of milk into the kneading bowl. Add salt, sugar, baking powder and olive oil.
  2. Add flour and vinegar and knead.
  3. Take the gathered dough on the floured counter and knead for 1 more minute, then divide it into 4-5 equal parts.
  4. Open the meringues on the floured counter with the help of a rolling pin. Divide the mortar into it, close the edges and apply egg yolk.
  5. Heat the tray you will be cooking with with the oven. Take the pitas on the hot tray.
  6. Bake in a preheated oven at 190 degrees until the bottoms and edges are browned. 
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"Unleavened PitaOne comment on

  • On November 24, 2021 at 22:18 PM

    I'm sure it's a great recipe, because I trust you so much, I want to try it this week.


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