Moroccan pita bread
INGREDIENTS:
(makes ~26 breads with a diameter of 8 cm each)
200 g all-purpose flour
200 g wheat semolina
2 teaspoons dry yeast
½ teaspoon salt
½ teaspoon sugar
~500 ml warm water
PREPARATION:
Knead a soft dough from the flour, semolina, salt, sugar, yeast and water. If it is sticky add some more flour. Form a ball and leave it to rest for about 30 minutes covered with plastic wrap. Roll the ball out so that it is about 3-4 mm thick and cut circles out of it.
Bake them in a dry pan (without any fat) over medium heat. They will inflate during the baking.
When they inflate turn them around and bake from the other side. Since they are hollow they can be filled with different kinds of fillings.
