🅡🅔🅒🅘🅟🅔 Pita : 400g 00 Flour or All-Purpose Flour 240g Water 80g Levain or 4g Instant Yeast 30g Butter 8g salt 20g Butter Butter Chicken : Chicken Marinade 60g cup full-fat yoghurt Juice from 1/2 lemon 1 tsp tumeric powder 2 tsp garam masala 1/2 tsp red chilli powder 1 tsp ground cumin 1/2 Tsp ginger, freshly grated 1 Tsp minced garlic 500 g chicken thigh fillets, cut into bite size pieces Gravy 30g Butter (to sauté onion) 1/2 purple onion, chopped 1 cup Tomato Passata 1 tsp garam masala 1/2 tsp red chilli powder 1/2 tsp ground cumin 1/4 Tsp Salt 30g Butter (to stir into gravy) 1/2 cup double cream 🅜🅔🅣🅗🅞🅓 ♡ ➡️ Mix all the ingredients together and let it sit for 30 minutes (This shortens the kneading time). ➡️ Knead the dough either by hand or with a machine until you get a soft and pliable dough that does not stick to your fingers. ➡️ Cover and proof until double. ➡️Punch down the dough and divide into equal portions (mine were 75g each) Roll into balls and rest for an hour. ➡️ Flatten the dough ball and roll it flat. Cover and rest for 30 min. ➡️ Fry the dough in a heated non-stick skillet on both sides until completely cooked. Cover with a clean hand towel immediately so that the steam generated can keep the bread warm and soft. The pitas are best enjoyed when warm 😋
Hola, primero gracias por compartir y por la hermosa edición, música y receta. Pero jamas he logrado que se inflen asi 😢 usas el fuego alto, medio o medio alto??
🅡🅔🅒🅘🅟🅔
Pita :
400g 00 Flour or All-Purpose Flour
240g Water
80g Levain or 4g Instant Yeast
30g Butter
8g salt
20g Butter
Butter Chicken :
Chicken Marinade
60g cup full-fat yoghurt
Juice from 1/2 lemon
1 tsp tumeric powder
2 tsp garam masala
1/2 tsp red chilli powder
1 tsp ground cumin
1/2 Tsp ginger, freshly grated
1 Tsp minced garlic
500 g chicken thigh fillets, cut into bite size pieces
Gravy
30g Butter (to sauté onion)
1/2 purple onion, chopped
1 cup Tomato Passata
1 tsp garam masala
1/2 tsp red chilli powder
1/2 tsp ground cumin
1/4 Tsp Salt
30g Butter (to stir into gravy)
1/2 cup double cream
🅜🅔🅣🅗🅞🅓 ♡
➡️ Mix all the ingredients together and let it sit for 30 minutes
(This shortens the kneading time).
➡️ Knead the dough either by hand or with a machine until you get a soft and pliable dough that does not stick to your fingers.
➡️ Cover and proof until double.
➡️Punch down the dough and divide into equal portions (mine were 75g each)
Roll into balls and rest for an hour.
➡️ Flatten the dough ball and roll it flat.
Cover and rest for 30 min.
➡️ Fry the dough in a heated non-stick skillet on both sides until completely cooked.
Cover with a clean hand towel immediately so that the steam generated can keep the bread warm and soft.
The pitas are best enjoyed when warm 😋
Danke dass du deine leckeren Rezepte dazu schreibst ❤
Hola, primero gracias por compartir y por la hermosa edición, música y receta. Pero jamas he logrado que se inflen asi 😢 usas el fuego alto, medio o medio alto??
Looks soooo delicious ❤❤❤
I'm running off to make a double batch of pita!
Yay! 😋😋
❤❤❤❤