Pita hleb je meki, tanki hleb sa Bliskog istoka i Mediterana, koji se pravi tako da se tokom pečenja u rerni naduva i formira “džep” (šupljinu). Kada se ohladi, taj džep ostaje i može se preseći i puniti različitim filovima (falafel, ćevapi, povrće, humus, itd.).
Osnovne karakteristike pita hleba:
- okrugao i tanak
- mekan i savitljiv
- ima džep u sredini
-peče se na veoma jakoj temperaturi (da se brzo “naduva”)
Kako nastaje “džep”?
Tokom pečenja, vlaga u testu se brzo pretvara u paru, pa testo nabubri i formira sloj vazduha između dva sloja testa. Kad se pita ohladi, taj vazdušni džep ostane.
Najčešće se koristi za:
- falafel
- savarmu
- giros
- pita sendviče
Pita bread is a soft, thin bread from the Middle East and the Mediterranean, which is made so that it puffs up during baking in the oven and forms a "pocket" (cavity). When it cools, that pocket remains and can be cut and filled with different fillings (falafel, kebabs, vegetables, hummus, etc.).
Basic characteristics of pita bread:
- round and thin
- soft and flexible
- has a pocket in the middle
- it is baked at a very high temperature (so that it "puffs up" quickly)
How is a "pocket" created?
During baking, the moisture in the dough quickly turns into steam, so the dough swells and forms an air layer between the two layers of dough. When the pita cools, that air pocket remains.
It is most often used for:
- falafel
- shawarma
- gyros
- sandwiches with pita bread
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