מתכון ללחם דק ששפים שומרים בסוד! בצק כל כך טעים שאני מבשלת אותו כל שבוע

*Recipe and ingredients for 12 pieces of pita bread:*

Sift 420 grams of flour (2 2/3 glasses).

Add 2 teaspoons salt (10 grams).

2 tablespoons olive oil (30 milliliters).

Measure 250 milliliters of warm beer (1 glass).

Stir with a spoon.

Knead dough by hand for 3 minutes.

The dough is soft and slightly sticky to the hands.

Cover the dough for 15 minutes and let it rest.

Sprinkle the table with flour and make 2 rolls from the dough.

Cut into 12 pieces.

Make balls out of the pieces.

Cover the dough so it doesn't dry out while you work with it.

Roll out the dough thinly to a diameter of 25-27 centimeters (10-11 inches).

Take a plate the size of your frying pan.

Cut off excess dough.

The dough is almost transparent, 1-2 millimeters thick.

Cook over medium heat.

Place the raw pita bread on the hot skillet.

Flip after about 40 seconds.

Meanwhile, roll out another piece of dough.

Cook for about 2 minutes, the tortilla should not be burnt or ruddy.

Put the hot flatbread on a plate.

Pour boiling water into a glass.

Brush the hot pita bread well with water on both sides.

Cover with a food bag and a towel to steam it.

Continue to cook the dough in the same way.

Sometimes the dough puffs up, this is a sign that it is already ready.

When you have toasted the last tortilla, cover them all with a food bag and let them rest for 30 minutes.

The dough will then become very soft.

Many cooks keep this recipe a secret, very tasty dough.

Try this recipe, I'm sure you'll love it! 😊

*Bon Appetit!*