Ce lipseste de langa gyros, tzatiki, platou grecesc de aperitive sau, de ce nu, niste oua turcesti sau un doner de curcan? Desigur ca lipiile perfecte vor desavarsi toate aceste preparate.

INGREDIENTE / INGREDIENTS:

(pentru 6 portii / for 6 servings)

• 500 grame faina / 500 grams flour
• 300 ml apa calda / 300 ml warm water
• 1 lingurita miere / 1 teaspoon honey
• 1 lingurita sare / 1 teaspoon salt
• 25 grame drojdie proaspata / 25 grams fresh yeast
• 4 linguri ulei de masline / 4 tablespoon olive oil

Punem faina intr-un bol si facem o mica adancitura in mijloc. Punem drojdia, mierea si acoperim cu putina apa calda. Lasam 10 minute, apoi adaugam restul de apa si incepem sa framantam. Adaugam sarea si uleiul. Framantam timp de 10 minute. Ungem un bol cu putin ulei de masline si lasam aluatul la dospit (acoperim bolul cu o folie alimentara).

Dupa ce aluatul si-a dublat volumul, il rasturnam pe blatul de lucru presarat cu putina faina. Impartim aluatul in 6 parti egale si il modelam sub forma de bile, pe care le pastram acoperite cu un prosop pana le prelucram.

Incalzim cuptorul la temperatura maxima si introducem tava pe care urmeaza sa coacem lipiile astfel incat sa fie bine incinsa in momentul in care vom pune prima lipie la copt.

Intindem lipiile cu ajutorul unui sucitor sub forma de cerc cu diametru de 15 cm si groase de aproximativ 0,5 cm. Pentru a obtine aceste lipii nu trebuie sa le intindem foarte subtiri si nici sa le presaram cu faina in exces.

In momentul in care cuptorul este incins, punem lipiile pe rand la copt cate 5 minute.

English version:

What’s missing from gyros, tzatiki, Greek appetizer platter or why not some Turkish eggs or a turkey doner? Of course, the perfect pita bread will complete all these preparations.

Put flour in a bowl and make a small hole in the middle. Put the yeast, honey and cover with a little warm water. Leave for 10 minutes, then add the rest of the water and start kneading. Add salt and oil. Knead for 10 minutes. Grease a bowl with olive oil and leave the dough to rise (cover the bowl with cling film).

After the dough double in volume, put it on the worktop sprinkled with a little flour. Divide the dough into 6 equal parts and shape it into balls, which we keep covered with a towel until we process them.

Heat the oven to maximum temperature and insert the tray on which we are going to bake the bread so that it is well heated when we put the first pita to bake.

We stretch the bread in a circle form with a diameter of 15 cm and a thickness of about 0.5 cm. In order to obtain these pita bread, we do not have to stretch them very thin or sprinkle them with excess flour.

When the oven is hot, bake the bread for 5 minutes.

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