- 2 cups of warm water
- Half Pack of dry yeast
- 1 teaspoon salt
- half a teaspoon of sugar
- 4-5 cups of flour
For Bafra Pita Stuffing:
- 500 grams minced meat
- 2 green peppers
- A little oil
- 1 tablespoon of butter
- Black pepper
- Red pepper
For Bafra Pita Top:
- A little oil
- 1 egg yolk
- Top it out of the oven: Butter
Let’s put our minced meat in a Teflon pan or a saucepan and cook it until it absorbs its water.
Chop the onions into small pieces and throw them into the minced meat.
Let’s add oil to it and fry it a little more.
Let’s continue to fry until the smell of onions is gone.
Then add the butter and continue frying.
Let’s add the spices and take our minced meat from the stove to cool.
We add our flour to the mixing bowl.
Add sugar, salt and yeast to it and mix.
We pour the water into the middle of the flour, which we have opened like a pool.
We continue to knead until we get a dough that does not stick to the hand.
We cover the dough and wait until it doubles in size.
We break off a piece of our dough in the size we want and turn it into a meringue.
We open the piece of dough that we cut in a thin and long way.
We put the minced meat in the dough evenly on all sides and hold it from the edges and combine it together.
If you wish, you can apply oil with egg yolk.
In the original recipes, this mixture is not applied, only butter is applied when it comes out of the oven.
We bake them in a preheated 200 degree oven until they are golden brown.
You can put plenty of butter on the pitas we bought from the oven and serve with foamy buttermilk on the side.