|Serving Size: 6|
|Recipe origin e-cookbook Library||Prep Time: 1 hrs.|
Pita bread is popular throughout the Mediterranean, and there are many variations on how to make it. Kemal is from Bosnia-Herzegovina, and the pita bread they make there is a little thicker than the pita bread that's made in Turkey and in the Middle East . Lepinje, (pronounced lep-in-ya) is traditional Bosnian pita bread. It's thick enough to use as a sandwich bread, and it tastes pretty much the same as pita bread made in other parts of the Mediterranean.
Ingredients2 tbsp yeast
1 1/2 cups warm water
2 tbsp sugar
1 tbsp salt
2 tablespoons oil
6 cups or more of white flour
vegetable/olive oil for pan
First, combine the salt and flour in a large bowl; in a smaller bowl, sprinkle the yeast on top of the 1 1/2 cups of warm water, now sprinkle the sugar on top of the yeast, let it all disolve and rise. Mix all ingredients to a smooth dough by kneading by hand for aproximately 5-10 min, add extra water or flour if you need to, place in a greased bowl and cover with a clean cloth. Let rise to the brim of the bowl one or two times (or overnight for sourdough bread). Cut up the dough into equal amounts and shape into loaves, sprinkle with flower. Place the loaves onto lightly greased pan(s). Let rise one more time for just a half hour or so. Bake 350-400F for about 1 hr or untill the inside of the bread is done.
Substitute 3 cups of whole wheat flour for the equal amount of
white in the White Bread Recipe.