Lepine
Soft and chewy pita bread
Equipment
- Stand mixer or bowl
- Oven
- Oven tray
- Parchment paper sheet
- Pizza paddle or a thin chopping board
Ingredients
- 700 ml water luke warm
- ¼ yeast fresh
- 2 tsp salt
- 900 wheat flour app.
- black seed
- canola oil
Instructions
- Dissolve the yeast in water in a bowl.
- Add the flour app. 900 g. Knead the dough 5 min. Use a stand mixer if you have one. The dough must not be hard.
- Cover and and let the dough rise 1 h 30 min, or until double size.
- Transfer to a clean surface. Fold the dough from the edges to the middle.
- Flip over.
- Divide into 8 pieces.
- Again, fold the dough from the edges into the middle and flip over. Or just knead to make balls. Transfer to paper. Sprinkle with flour on top and under.
- Heat the oven and a baking tray (important!) to 270°C.
- Cover and let the dough rise 15-20 min.
- Press the air out with your finger - make "lines" (picture).Make more lines with a knife. Brush the lepine with canola oil.Sprinkle with black seed (if you like).
- Let the lepine rise until the oven is ready. Make more lines if necessary.
- Transfer the lepine with a pizza paddle og a thin chopping board to the oven. Be very careful.
- Bake only 2 lepine at a time, app. 6 min, until light brown. Sprinkle with water and cover in a kitchen towel. Cool on a rack. Be careful and use an egg timer.
Notes
You can make lepine smaller or bigger. This size is good if you want to fill it with meat and salad.
You can fill it with bolognese sauce/tuna (canned)/meatballs/kebab/cevapi (picture), iceberg salad and dressing.
You can also eat lepine with soup, ratatouille or just for breakfast with scrambled egss.
