Pita Bread Recipe

Instructions

Pita Brad Dough

1. combine the warm water and milk in a bowl and whisk in the sugar, salt, and instant dry yeast.
2. Add the flour and mix roughly, then cover with plastic wrap and let sit for about 10 minutes.
3. Drizzle with olive oil and knead with your hands until it forms a ball, about 7 minutes.
   (It's okay if you don't knead it for too long)
4. Place the dough in a bowl, cover with plastic wrap, and let it rise until it has more than doubled in size.
   (about 1 hour)

For the potato salad

5. Cut the cucumber, remove the core and cut it into small pieces.
6. Chop the onion and carrot and place in a bowl.
7. Add about half a teaspoon of salt, mix well, and marinate for about 10 minutes.
8. Mash the boiled potatoes and squeeze the pickled vegetables together.
9. Add mayonnaise, mustard, honey, and pepper and mix evenly.
10. De-gas the fermented dough and divide into 6 equal portions.
11. Roll into a ball, cover with plastic wrap, and let rise for about 15 minutes.
12. Dust a floured surface, de-gas the dough, and roll it out thinly with a rolling pin.
    (If you layer the dough, it may stick together, so set it aside)
13. Heat a skillet well and place the dough over medium heat.
14. When the underside is lightly toasted, flip it over to evenly distribute the heat.
    (The dough will not puff up if you press it down, so roll it as you go)
15. flip to cook evenly and remove.
16. cut the pita brads in half and stuff the potato salad inside.