Tagine Pita Bread

Preparation time 10 - 15 minutes Resting time for the dough approx. 1 hour 15 minutes Baking time approx. 4 - 6 minutes per flatbread. The amount of flour makes about 10 flat cakes (I only ever make it to 7).

Dissolve the fresh yeast in 60 ml of lukewarm water. Put the dried yeast or the fresh yeast with the flours in a bowl, add salt, sugar, olive oil and 240 ml lukewarm water and quickly knead everything into a smooth dough.

Dust a clean bowl with flour and place the dough in it. Cover (lid or cling film) and let rise for 1 hour in a not too cold place.

Remove small pieces from the dough and roll them out with a rolling pin (or by hand) into round cakes. The flatbreads should be about 5 mm thick and the size of the inner surface of the tajine base. Place the dough on a floured surface, sprinkle with sesame seeds if you like, cover again and let rise for a few minutes.

In the meantime, carefully heat up the tagine, please not too hot (80 ° is sufficient). When you can feel the heat on the lid, lightly oil the inside of the tajine base and bake the pita breads on both sides for 5 to 7 minutes each.

With more oil, the dough becomes softer, but it also sticks. The flatbreads should get a light tan on both sides.

Goes with all tagine dishes, it can be dunked so nicely and vegetables or meat can be loaded. And, if there is too much spice in the food, it becomes spicy!

En Guete wishes, Duchesse_Alex