- 1 cup of warm milk
- 2 cups of warm water
- Half a glass of oil
- 1 tablespoon of granulated sugar
- 1 teaspoon salt
- 1 packet of instant dry yeast
- 1 egg white (on top of the yolk)
- 7-8 cups of flour
For the mortar on it:
- 300-400 g minced meat
- 2-3 green peppers
- 1-2 red peppers
- 1 large onion
- 2-3 cloves of garlic
- 2 large peeled tomatoes
- 1 pinch of parsley
- Salt, black pepper, cayenne pepper, ground pepper, thyme
For the above;
- 1 egg yolk (it will be brighter if you add 3-4 drops of water)
First, let’s prepare our mortar.
Put the minced meat in the mixing bowl and pass the remaining ingredients through the rondo and add it on. After adding the spice, our mortar is ready.
Take warm milk, warm water, sugar and yeast in a mixing bowl and mix and leave for 5 minutes.
Then add the liquid ingredients and mix.
Then slowly add the flour and knead for at least 5 minutes.
A soft and sticky dough will be obtained.
Then cover it and let it rest for 1 hour, when the dough doubles, knead it twice and remove the yeast smell.
Lightly oil your hands and take tangerine-sized pieces from the dough and place them on the tray.
I lined up 5 at intervals.
A total of 14 pita breads come out of this dough in these sizes.
Press the center of the dough to thin it (I used a glass for this) and set the edges to remain high.
Put the mortar we prepared in the middle of the pita and spread it liberally.
After resting on the tray for 10-15 minutes, brushing the egg yolk, bake in the oven preheated to 190° until golden brown.