FRIJE

Instructions

• 1.   Dissolve the dried yeast in half a glass of warm water and a little powdered sugar. Mix and let it foam for about 15 minutes.
• 2.   In a large bowl, pour the flour and salt, mix.
• 3.   Add the reactivated yeast, warm water, and mix everything well.
• 4.   Flour the work surface and place the dough on it.
• 5.   Knead the dough for about 5-7 minutes, until you obtain a smooth, homogeneous, and elastic dough.
• 6.   Grease the bowl with oil and place the slightly oiled dough on it. Cover with plastic wrap.
• 7.   Let it rise at room temperature until it doubles in size, about 1 hour.
• 8.   Punch down the dough to remove the air.
• 9.   Transfer to the work surface. Divide into 6 portions and flatten into round patties about 1 cm thick. Dust with flour and cover with a cloth.
• 10.   Roll out each portion with a rolling pin to a thickness of 5 mm. Make sure to always have flour on the work surface. Proceed in steps: roll out once, let it rest, then roll out again. This will prevent the dough from shrinking.
• 11.   Heat a pan over high heat. Grease the surface of the pan with an oiled paper towel.
• 12.   Place a pita bread on the pan and cook until small timid bubbles appear on the surface.
• 13.   Flip the pita bread and continue cooking for a few minutes, flipping the bread frequently. The pita should start to puff up.
• 14.   Remove and wrap each cooked bread in a clean towel as you go.
• 15.   Wipe the pan with a paper towel. Continue until all the breads are cooked.
• 16.   The pitas should be consumed immediately after cooking, warm or reheated if necessary.

Nutritional information *