Arabian pocket

Submitted by enr on 31 Oct 2012
1 kg of flour
40 g fresh yeast
100 ml yogurt
100 ml milk
egg yolks 2
3 tbsp sunflower oil
1 tsp salt
1 tsp sugar
150 ml warm water
Arabian pocket
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Yeast, warm water and a portion of flour is made into a poultice. Allow 20 minutes it rise. The remaining flour, yogurt, milk, egg yolks, the oil, salt and sugar mix. Add to them already souring pulp and knead dough elastic. All ingredients should be at room temperature. If necessary add more hot water or flour to give a soft dough. Cover the dough and let it rise for about 1 hour. Then brush the bottom of the pan with sunflower oil. Preheat the oven to 180C degrees. Pull the dough to 100 g, shape balls and roll them with diameter 15 cm and 1 cm thickness. Surface that will grindstone must be quite floured. Bake them to slightly pinkish. Cooks must inflate like balloons, this is the most important part. baked pockets put in a saucepan with a lid to stew and tender. Then cut the top of the pita and fill them with fries, sausage, salads and you name it.
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31 Oct 2012


This is something unique. Home and so dying for wraps and tortillas are very hard! Will soon be tested promise;)

To truly unique. At home all like them!

This is a favorite food of my son :) I will surely make them :)

Wonderful! Buterka, and they may be packaged, they are full of preservatives, more chemistry than flour ... I'm not much kneading in May, but I will try.

Bravo for the wonderful recipe is super!

hello from me can I make them with dry yeast and whether we will get?

Fresh and dry yeast are fully interchangeable - just look at the package dry yeast what amount is specified to be used for 1 kg flour and if put in the flour directly or must be dissolved in water in advance.