Bulgarian Pitka Bread Recipes

PITTA BREAD

Steps:

• Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough. Don't worry if it looks a little rough round the edges.
• Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn't stick - this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.
• Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.
• Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it - you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.

BULGARIAN PITKA BREAD RECIPE

Steps:

• Instructions 1.In small bowl, proof the year by mising together the water, sugar, and yeast. Let stand until foamy. 2.In large bowl, whisk the salt and flour together. 3.Make a small well in the center. 4.Along the side of the bowl, on top of the flour, add 4 tbsp butter, yogurt, and egg white. 5.Pour the yeast mixture to the well in the flour and mix all ingredients together until you get a smooth dough. 6.If needed, add the extra 1-2 tbsp warm water. The end result should be a soft dough, slightly sticky to the touch, but not actually sticking to your fingers. 7.I kneaded the dough for about 5 minutes. 8.Divide dough into 3 balls and let them rest in a greased bowl large enough to let them rise. 9.Cover the bowl with plastic wrap and then with towel and place in a warm place for 1 hour. 10.Let rise until the dough doubles in size. 11.On a slightly floured surface, roll out first ball to form a thin round layer. Brush lightly with melted butter. Then brush/drizzle 1 tbsp honey. Repeat with second ball and place on top of the first. 12.Roll out third ball, but do not brush with anything (no butter, nor honey) and place on top of layer 2. 13.Using a pizza cutter, divide the dough into 4 triangles and then divide each triangle into 3 equal triangles. You'll have 12 triangles. 14.Drizzle 1/2 tsp of honey on the wide end and then roll the each triangle into a crescent roll and place on baking paper on a baking pan. 15.Place on parchment paper on baking sheet and let rise for an hour in a warm place. 16.Preheat oven to 375F. 17.Grease a round oven dish or pie plate and arrange the crescent rolls in the pan. The last rolls should sit on top in a pyramid shape. 18.Brush with egg yolk thinned with a little bit of water then sprinkle with a bit of demerara sugar and place in the preheated oven. 19.Bake until golden and beautiful for about 40 minutes. (Mine took 45). 20.Don't be tempted to increase the oven temperature, it will bake perfectly at 375F.