Soft, homemade pita bread with high-protein Greek yogurt and spelt flour. It is easy to prepare, does not require yeast or a long wait for the dough to rise. It is ideal for sandwiches, filling with vegetables, cheese or meat, as well as for serving with your favorite spreads and sauces.
Tags: bread and rolls, protein recipes, vegetarian recipes, pescatarian recipes.
Preparation time: 50 minutes.
Ingredients:
150 g of Greek yogurt (high protein)
120 g of spelt flour
10 g of baking powder
A pinch of salt
Preparation:
1. Mix spelt flour, baking powder and salt in a bowl.
2. Add Greek yogurt and mix everything well with a spoon.
3. Then knead the smooth dough with your hands on a floured surface for 2 to 3 minutes.
4. Divide the dough into 4 parts.
5. Form each part into a ball.
6. Use a rolling pin to roll out the bread into pita bread shape, 12 to 15 cm (4.7 - 5.9 inches) and 3 to 5 mm (0.1 - 0.2 inches) thick.
7. Heat a non-stick pan over medium heat (4 out of 6) without oil.
8. Bake each pita bread for 2 to 3 minutes on each side, until golden brown and nice bubbles appear on the surface.
Storage and shelf life
1. At room temperature
Store at room temperature in a container with a lid or freezer bag for up to 2 days.
2. In the refrigerator
They can stay in the refrigerator in a container with a lid or in a freezer bag for up to 5 days.
3. Freezing
They can be frozen for up to 2 months.
A) Leave to cool completely at room temperature.
B) Separate the pita bread with baking paper.
C) Place in a freezer bag.
D) Remove the pita bread from the freezer. Allow to thaw at room temperature for 20 minutes.
E) Heat in a frying pan without oil, at a medium temperature (4 out of 6) for 1 to 2 minutes on each side.
F) If the pita bread is from the refrigerator, moisten it with a few drops of water before placing it in the warm pan so that it regains its softness.
Frequently asked questions (FAQ)
1. Can I use regular Greek yogurt?
Yes, but the amount of protein will be less.
2. Can I use wholemeal flour instead of spelt flour?
Yes. You can use whole wheat flour (wholemeal flour) but the dough may require a little more yogurt.
3. Can I prepare the dough in advance?
No. It is best to prepare the dough just before baking, because the baking powder starts to react after adding the yogurt.
4. The dough sticks to my hands, what should I do?
Add a little spelt flour, gradually, until you have a soft dough that you can shape.
5. How to keep pita bread soft?
After baking, cover it with a clean kitchen towel. So it will retain moisture and remain soft.
6. I don't have a non-stick pan, what should I do?
Coat a regular frying pan with a thin layer of oil.
7. Can I freeze unfried dough?
No. Raw pita bread dough does not freeze. The baking powder starts to react as soon as it is mixed with the Greek yogurt and loses its strength as it stands.
Mekani, domaci pita hleb sa visokoproteinskim grckim jogurtom i speltinim brasnom. Jednostavan je za pripremu, ne zahteva kvasac ni dugo cekanje da testo naraste. Idealan je za sendvice, punjenje povrcem, sirom ili mesom, kao i za serviranje uz omiljene namaze i soseve.
Oznake: hleb i kifle, proteinski recepti, vegetarijanski recepti, peskatarijan recepti.
Vreme pripreme: 50 minuta.
Porcija: 4.
Sastojci:
150 g grckog jogurta (visokoproteinskog, Imlek Grekos)
120 g speltinog brasna
10 g praska za pecivo
Prstohvat soli
Priprema:
1. U posudi pomesajte spelta brasno, prasak za pecivo i so.
2. Dodajte grcki jogurt i sve dobro sjedinite kasikom.
3. Zatim umesite glatko testo rukama na pobrasnjenoj podlozi, 2 do 3 minuta.
4. Podelite testo na 4 dela.
5. Svaki deo oblikujte u lopticu.
6. Oklagijom razvucite u obliku pita hleba 12 do 15 cm i debljine 3 do 5 mm.
7. Zagrejte tiganj sa nelepljivim slojem na srednjoj temperaturi (4 od 6) bez ulja.
8. Pecite svaki pita hleb 2 do 3 minuta sa svake strane, dok ne porumene i ne pojave se lepi mehurici na povrsini.
Cuvanje i rok trajanja
1. Na sobnoj temperaturi
Cuvaju se na sobnoj temperaturi u posudi sa poklopcem ili kesi za zamrzivac do 2 dana.
2. U frizideru
U frizideru u posudi sa poklopcem ili u kesi za zamrzivac mogu da stoje do 5 dana.
3. Zamrzavanje
Mogu se zamrznuti do 2 meseca.
A) Ostaviti da potpuno ohlade na sobnoj temperaturi.
B) Odvojite pita hleb papirom za pecenje.
C) Slozite u kesu za zamrzavanje.
D) Izvadite pita hleb iz zamrzivaca. Ostavite 20 minuta da se odlede na sobnoj temperaturi.
E) Zagrejati u tiganju bez ulja, na srednjoj temperaturi (4 od 6) 1 do 2 minuta sa svake strane.
F) Ako je pita hleb iz frizidera, pokvasite sa nekoliko kapi vode pre stavljanja u topli tiganj da povrate mekocu.
Cesto postavljana pitanja
1. Da li mogu da koristim obican grcki jogurt?
Da, ali ce kolicina proteina biti manja.
2. Mogu li da koristim integralno brasno umesto speltinog?
Da. Mozete koristiti integralno psenicno brasno, ali testo moze zahtevati malo vise jogurta.
3. Da li mogu da pripremim testo unapred?
Ne. Najbolje je da testo pripremite neposredno pre pecenja, jer prasak za pecivo pocinje da reaguje nakon dodavanja jogurta.
4. Testo mi se lepi za ruke, sta da radim?
Dodajte malo speltinog brasna, postepeno, dok ne dobijete meko testo koje mozete oblikovati.
5. Kako da pita hleb ostane mekan?
Nakon pecenja pokrijte ga cistom kuhinjskom krpom. Tako ce zadrzati vlagu i ostati mekan.
6. Nemam nelepljiv tiganj, sta da radim?
Premazite obican tiganj tankim slojem ulja.
7. Da li mogu ne peceno testo da zamrznem?
Ne. Sirovo testo za lepinje se ne zamrzava. Prasak za pecivo pocinje da reaguje cim se pomesa sa grckim jogurtom i gubi snagu stajanjem.
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