There is only a short time left in the month of Ramadan. When Ramadan is mentioned, no doubt pita comes to mind. Ramadan pita is a type of flat bread made with yeast, sesame and egg. Ramadan pita, which is consumed with pleasure in iftar and sahur, is a 500-year-old taste from the Ottoman Empire to the present day.
What is the Main Difference of Ramadan Pita?
The main difference of Ramadan pita is the special flour used in its dough. Wheat should be of top quality so that it absorbs water and a runny dough is obtained. The kneading time of the dough is different. The water and salt ratio is very important. In order for the dough to breathe, it is kneaded by throwing ice. The fire of the oven will be hotter. The dandruff in it gives a different smell. Black cumin and sesame sprinkled on it increase the smell of the pita. There is no pita from bread dough, no bread from pita dough. Pita 'nails' are thrown and shaped.
What Does It Mean to 'Heal' Pita?
Before the Ramadan pita is placed in the oven, a liquid called 'healing' by the bakers is spread on it. Şifa is a mixture obtained by boiling the flour and water mixture spread on the pita. If egg is spread on the pita, cure should not be applied. The reason why the cure is spread on the pita is that the pita does not come out dry. While making Ramadan pita, pita flour is added to the boiling water. It is mixed as if cooking tarhana soup. When it reaches the consistency of soup, it is left to cool. In order for the pita to shine, it is brushed on the pita by hand before placing it in the oven. This process is called 'healing' the pita.
Ramadan Pita Recipe
Pita, which is the symbol of the month of Ramadan, is usually bought ready-made from patisseries and bakeries. Let's prepare our own pita. Contrary to popular belief, Ramadan pita is easily prepared at home thanks to its tricks.
Materials
- 5 water glass flour
- 1 pack of instant yeast
- 1 water glass of water
- 1 water glass milk
- 1 tablespoon of sugar
- 1 sweet spice salt
- 1 cup wheat bran or cornmeal
For the above
- 1 tea glass of flour
- 1 water glass of water
- Sesame
- Black seed
Instructions
First, mix the yeast, warm water, milk and sugar in a large dough kneading bowl. Add the flour and salt and continue mixing. Since the dough will be sticky and soft, take it out on a floured counter and knead until you get a smooth dough. Put it in a greased bowl again and cover it with a damp cloth and let it rest for 40 minutes at room temperature. Divide the dough into 2 or 4 equal parts as you wish. Do not roll it too tightly. Sprinkle some bran or cornmeal on greaseproof paper-lined trays and place the meringues on the trays. Press them lightly with your hands. Cover them with a damp cloth and let them ferment for 30 minutes. For the topping, mix the flour and water well. Boil the remaining water, add little by little to this mixture so that it does not clump together. Dip your hand into the mixture you prepared and spread the dough a little. Put horizontal and vertical nails on it with the fingertips of both hands, making small squares. Sprinkle with sesame and nigella seeds. Cover and rest for 15 minutes. Bake in a preheated oven at 250 degrees for about 15 minutes until golden brown. To make the pitas softer, you can leave a non-flammable container with water in the oven. Enjoy your meal.
What are the tricks of making Ramadan Pita?
- The most important trick of Ramadan pita is to keep the consistency of the dough. Keep kneading for at least 10 minutes.
- Once the yeast starts to melt, let the mixture rest for 10 minutes.
- Cover the dough you prepared with cling film or a damp cloth.
- If the room temperature is high, the yeast will start to dissolve more quickly.
- When the dough has doubled, the fermentation process ends.
- Do not forget to apply the healing sauce in the recipe on the dough and make horizontal and vertical nails.
- Sprinkling sesame and black cumin on it is very important for its flavor.