![]() HERE are some suggestions for fillings you can use. For the filling you can use any mixture of your choice with salad, just slit the pitas and stuff them. It is said that people of Sumeru used to dip the bread in sauce. The bread is usually cut in the middle into two separate pockets, hence the name, Pita Pocket. ![]() To store these, you can wrap them in cling film and freeze for up to 3 weeks. The flat dough has puffed up in the oven, reminding you of a lovely Pufferfish. ![]() This keeps them nice and plump for filling. Try not to pile the pitas on top of each other until after they have cooled. Once done on both sides, remove and place on a plate and proceed with the next one. Dip the tip of your spoon in oil n gently wipe over the pita n under it. Then gently lift and flip it to the other side. When you notice it starting to rise, gently press down with a flat roti spoon so that the air building up inside itl gets distributed evenly. Put the heat on very low and don’t move the pita. Heat up a heavy roti pan, and place one roll in the center. Leave them to stand for about 2 hours until they rise again. Place the rolled-out pitas on a lightly floured surface and cover them with brown paper or light towel so that not too much air can get in. (You can make 6 balls if you prefer bigger pitas) Roll out each ball gently and evenly (do not lean/press down hard on the ball of dough, you need to use a light hand) to a diameter of about 3 inches each. Once well-risen, make 8 balls of equal size. Wipe some oil on the palms of your hands and rub over the lump of kneaded dough, then cover and let it stand for about an hour until it rises to about double it’s size. Mix the flour, oil, salt and yeast then make a hole in the center and pour the water & milk, then gently combine, and knead thoroughly until the dough is soft and smooth. Add the milk to the water and heat it up so it’s slightly warm.
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