Pita bread, also known as Arabic thin bread or pocket bread, is around pocket-shaped pasta. It is widely popular in Greece, Turkey, the Balkans, the eastern Mediterranean, and the Arabian Peninsula. The pocket of the pita bread is formed through steam expansion. And the dough becomes flat after cooling, leaving a pocket in the middle.
How to bake pita bread
Prepare all materials
- Water 180ml
- Sugar 50g
- Salt 3g
- 36 grams of butter or vegetable oil
- 300g high-gluten flour
- Yeast 3 grams
- Pour the ingredients into the bread machine in order, select “leavened dough”, and you will come back after about an hour and a half.
- The order of pouring is: water-sugar-salt-oil-flour-yeast.
- Divide into evenly small doses, it doesn’t matter if the bigger ones are smaller, as long as they are even.
- Roll into a thin dough, but not too thin, about 5mm.
- After preheating the oven at 240 degrees, put it in. During the process, the pie will bulge up. It takes about 5 minutes. It depends on the color of the pie you like.
Arabic pita bread production process
Arabic pita bread production line can automatically complete dough mixing, pressing, shaping, baking, cooling, and packaging. The mixed dough is automatically sent to the dough flatter machine by the conveyor belt and pressed into a thin crust. Then use the forming machine to make the pita bread, and then send it to the oven, after baking, cooling, and then packaging. The production line adopts a PLC control system, with large output and a high degree of automation. This production line can apply to Arabic pita bread, Chinese scallion pancake, crepe, and other types of pastry products.
Finished products of pita bread
