Τηγανόψωμο της Mαμάς (Δύο γεύσεις) - Ramadan pita of Mom (Two flavors) // Stella Love Cook

Stella Love Cook - Στέλλα Μάρκου - Stella Markou * ΚΑΝΕ ΔΩΡΕΑΝ ΕΓΓΡΑΦΗ ΣΗΜΕΡΑ * * SUBSCRIBE TODAY - FREE * Δεν είμαι εδώ για να σας μετατρέψω σε έναν τέλειο σεφ, απλά να σας βοηθήσω να περιηγηθείτε στην κουζίνα και να φτιάξετε φαγητό που όλοι θα αγαπήσουν!I'm not here to turn you into a perfect chef, just help you navigate the kitchen and make food everyone will love! 🔴Το κανάλι μου Stella Love Cοοκ Πατώντας Εδώ: /channel/UCq98scw0WQjN2sLCw6wqxug 🔴My channel Stella Love Cοοκ by Clicking Here: /channel/UCq98scw0WQjN2sLCw6wqxug ............. Preparation time: 15-20 minutes Waiting time: 1:00 hour Cooking time: 1:00 hour Total time : 2:15 - 2:20 hour Serves: 10 large pieces Cuisine: Greek Cuisine Author : Stella Markou Components : Dough : •1 kg of all-purpose flour •600gr lukewarm water ( Put your finger in the water - Count to 10(1-2-3-4-5-6-7-8-9-10) If you can withstand water then it is ideal (we don't want it to burn)(**If you have a thermometer its normal values ​​are: From 36 - 37 °C)) •2 sachets of dry yeast ( instant yeast) (14 g) Or (Fresh yeast is 50 g) •1 tablespoons sugar (14g) •1 tablespoons - salt (14g) •4 tablespoons olive oil ( 30g ) ••••Classic Taste : 2 ½ -3½ tablespoonsfeta cheese . Optional: Oregano (Choose the flavor of the slice you like best. Use as many fillings as you wish.) ••••Summer Taste : 2 tomatoes - 2 colorful peppers - 2 ½ -3½ tsp cheese slice - Oregano 🔶🔹🔶 If You Don't Eat Cheese And it is a fasting period: You Can Replace It With Vegetables And Olives () 🔶 Dough can also be kneaded in Kitchen machine (mixer) 🔹**Why are we add olive oil into our dough? Because when we fry will not absorb extra olive oil - will have olive oil externally as needed! 🔹Knead patiently until the flour is properly mixed with water and then you will decide: If you need to add extra water! 🔹During kneading, you can add a little olive oil to your hands - so that the dough does not stick to your hands! 🔶Knead the flour with our water until it becomes a nice, uniform dough, so that gluten can be joined. The water you have given is exactly, (in case you need to add water, it will be minimal. Don't pour too much water because you will loose the texture from our dough).We want a dough not too tight - But not too soft ! 🔹When we open our dough: Add a little water to your hands, it opens better. So olive oil in the tray - dough and water in our hands. 🔶🔶***A second reason it doesn't take much inside olive oil is that we don't often turn the frying Ramadan pita 🔶🔶** You must completely remove the water through the tomato: Because when our frying Ramadan pita has cooled down - the dough will have liquefied and we don't want that !

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