Recept
Upotreba pita hleba
Kako pravilno zamrznuti pita hleb?
Kako odmrznuti i zagrejati pita hleb?
Važna napomena
Sastojci (za 8 komada): 500 g glatkog brašna (tip 500 ili tip 00 ili tip o ili visenamensko univerzalno), 300 ml tople vode, 7 g suvog kvasca, 7 g soli, 15 ml maslinovog ulja, 1 kašičica šećera (5 g).
Priprema:
1. U toplu vodu dodati šećer i kvasac. Ostaviti 5–7 minuta da se aktivira.
2. U veću činiju staviti brašno i so. Dodati vodu sa kvascem i ulje.
3. Mešati dok se ne formira testo.
4. Mesiti 8–10 minuta (testo treba da bude glatko i elastično).
5. Staviti testo u nauljenu činiju, pokriti i ostaviti 60 minuta da naraste.
6. Podeliti testo na 8 jednakih delova.
7. Oblikovati loptice i ostaviti 10 minuta da se opuste.
8. Razviti svaku lopticu u tanak krug (oko 15–18 cm).
9. Ostaviti 10 minuta da se odmori.
10. Peći u rerni na 250°C 3–4 minuta (najvise), dok se ne napuše.
11. Izvaditi i pokriti krpom da ostane mekan.
Upotreba pita hleba:
1. Punjeni pita sendviči
Seče se i puni falafelom, pečenim povrćem, piletinom, mesom, humusom, tahinijem, jogurt-sosovima.
2. Rolnice i giros varijante
- Bez sečenja, lagano se savija oko punjenja (toplog ili hladnog).
- Zamena za tortilje
Mekša i deblja od klasične tortilje, ali pogodna za rolanje.
3. Mini pice od pita hleba
- Premazati sosom, dodati nadev i kratko zapeći.
4. Pita hleb uz supe i variva
- Odličan za umakanje u čorbe, humus, baba ganuš, namaze.
5. Čips od pita hleba
- Iseći na trouglove, premazati uljem i začinima, pa kratko zapeći dok ne postane hrskav.
6. Tostirani pita sendviči
- Pita se puni, blago pritisne i zapeče u tiganju ili tosteru.
7. Mast i pita hleb
- Na polovinu pita hleba nanazati svinjsku mast, posoliti posuti sa slatkom paprikom u prahu.
8. Slatke varijante
- Punjenje voćem, medom, dzemom, čokoladnim namazom ili orasima (blago zagrejana pita).
Napomena:
- Pita hleb je najmekši odmah nakon pečenja, ali se može zamrznuti* i kasnije kratko zagrejati u rerni ili tiganju bez ulja.
Kako pravilno zamrznuti pita hleb?
1. Potpuno ohladi hleb
- Pita mora biti skroz hladna posle pečenja. Ako je i malo topla, stvoriće se kondenzacija i hleb će posle biti gnjecav.
2. Razdvoji pite (ako ih ima više)
Ako zamrzavaš više komada, najbolje je da:
- između svake pite staviš list papira za pečenje, ili
- svaku pitu posebno umotaš
3. Pakovanje
Imaš tri dobre opcije:
- plastična kesa za zamrzivač (istiskaj vazduh)
- zip-lok kesa
- plastična folija + kesa
Cilj je da nema vazduha, jer vazduh isušuje hleb.
4. Obeleži datum
- Pita hleb je najbolji do 2 meseca u zamrzivaču.
5. Zamrzavanje
- Položi pite ravno u zamrzivač da se ne saviju dok se ne stegnu.
Kako odmrznuti i zagrejati pita hleb?
1. Opcija 1 – rerna (najbolja tekstura)
- Ne moraš potpuno da odmrzavaš
- Umotaj pitu u aluminijumsku foliju
- Rerna 180 °C, 5–7 minuta
2. Opcija 2 – tiganj (brzo)
- Direktno iz zamrzivača ili blago odmrznuta
- Suv tiganj, srednja temperatura
30–60 sekundi po strani
Važna napomena:
❌ Ne zamrzavati ponovo već odmrznutu pitu
❌ Ne ostavljati pitu nezaštićenu u zamrzivaču
Recipe
Use of pita bread
How to properly freeze pita bread?
How to defrost and reheat pita bread?
Important note
Ingredients (for 8 pieces): 500 g smooth flour (type 500 or type 00 or type o - IT or all-purpose - US or plain flour - UK), 300 ml of warm water, 7 g of dry yeast, 7 g of salt, 15 ml of olive oil, 1 teaspoon of sugar (5 g).
Preparation:
1. Add sugar and yeast to warm water. Leave for 5-7 minutes to activate.
2. Place flour and salt in a large bowl. Add water with yeast and oil.
3. Mix until a dough is formed.
4. Knead for 8–10 minutes (the dough should be smooth and elastic).
5. Put the dough in an oiled bowl, cover and let it rise for 60 minutes.
6. Divide the dough into 8 equal parts.
7. Shape into balls and let them rest for 10 minutes.
8. Roll each ball into a thin circle (about 15–18 cm).
9. Leave to rest for 10 minutes.
10. Bake in the oven at 250°C for 3–4 minutes (maximum) until puffed up.
11. Remove and cover with a cloth to keep soft.
Use of pita bread:
1. Stuffed pita sandwiches
Cut it and fill it with falafel, roasted vegetables, chicken, meat, hummus, tahini, yogurt sauces.
2. Wraps and gyros variants
- Without cutting, it easily bends around the filling (hot or cold).
- Substitute for tortillas
Softer and thicker than a classic tortilla, but suitable for rolling.
3. Mini pizzas made of pita bread
- Cover with sauce, add filling and bake for a short time.
4. Pita bread with soups and stews
- Excellent for dipping into soups, hummus, baba ganoush, spreads.
5. Chips from pita bread
- Cut into triangles, coat with oil and spices, then bake for a short time until it becomes crispy.
6. Toasted pita sandwiches
- The pita bread is filled, lightly pressed and baked in a pan or toaster.
7. Lard and pita bread
- Spread lard on half of the pita bread, sprinkle it with salt and sweet paprika powder. Ready to eat.
8. Sweet varieties
- Filling with fruit, honey, jam, chocolate spread or nuts (slightly warmed pita).
Note:
- Pita bread is the softest immediately after baking, but it can be frozen* and later reheated briefly in the oven or pan without oil.
How to properly freeze pita bread?
1. Cool the bread completely
- The pita bread must be completely cold after baking. If it is even a little warm, condensation will form and the bread will be gooey afterwards.
2. Separate the pitas (if there are more)
If you are freezing several pieces, it is best to:
- put a sheet of baking paper between each pita bread, or
- you wrap each pita bread separately
3. Packaging
You have three good options:
- plastic bag for the freezer (squeeze out the air)
- zip-lock bag
- plastic foil + bag
The goal is that there is no air, because air dries out the bread.
4. Mark the date
- Pita bread is best for up to 2 months in the freezer.
5. Freezing
- Place the pita flat in the freezer so they don't bend until they set.
How to defrost and reheat pita bread?
1. Option 1 – oven (best texture)
- You don't have to defrost completely
- Wrap the pita in aluminum foil
- Oven 180 °C, 5–7 minutes
2. Option 2 – pan (quick)
- Straight from the freezer or slightly thawed
- Dry pan, medium temperature
30–60 seconds per side
Important note:
❌ Do not refreeze an already thawed pita bread
❌ Do not leave the pita bread unprotected in the freezer
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