Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4Servings:
🥩Meat & Seafood(1)
- 6 su bardağı un (750 g)
📦Other(11)
- 250 gr dana kıyma (½ lb)
- 1 yemek kaşığı domates salçası (15 ml)
- Kaşar rendesi
- 1 paket kuru maya
- Yarım kırmızı biber
- Yarım soğan
- 1,5 tatlı kaşığı tuz (7½ ml)
- tuz, karabiber, kırmızı toz biber, kekik, kimyon
- Yarım yeşil biber
- 2,5 su bardağı ılık su (600 ml)
- 1 yemek kaşığı şeker (15 ml)
👨🍳 Instructions
- 1
Knead the dough well and let it rise for about 1 hour.
- 2
Divide the risen dough into 14 equal pieces.
- 3
Roll out each piece and fill with the minced meat mixture, then close from the top.
- 4
Turn them over and cut with a knife to create openings, then sprinkle grated cheese on top.
- 5
Bake in a preheated oven at 250 degrees Celsius without fan.
💡 Pro Tips
- ✓Heat your oven to 475°F (250°C) with a pizza stone or inverted baking sheet for 45 minutes before baking to create steam pockets that form the characteristic pita pocket.equipment475°F for 45 minutes
- ✓Keep your water temperature at exactly 105-110°F when activating yeast because temperatures above 115°F kill yeast cells and below 95°F slow fermentation dramatically.ingredient105-110°F
- ✓Roll pita dough to exactly ¼-inch thickness because thinner won't create pockets and thicker prevents proper steam expansion during the critical first 2-3 minutes of baking.technique¼-inch thickness
- ✓Bake pitas for exactly 4-6 minutes until they puff but haven't browned because the rapid steam creation happens in the first 90 seconds and overbaking deflates the pocket.timing4-6 minutes
- ✓Pre-cook your meat filling until moisture content reduces to 15-20% to prevent soggy bottoms that tear when the dough steams and expands.technique15-20% moisture
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