Massa Alfredo cremosa com frango

Ingredientes

• 3 1/3 cups all-purpose flour
• 1 1/4 cups lukewarm water
• 2 teaspoons active dry yeast or instant dry yeast
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 tablespoons olive oil

Modo de preparo

1. 1

   Activate the Yeast: In a small bowl, combine the lukewarm water with sugar and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.

2. 2

   Mix the Dough: In a large bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture along with the olive oil. Mix together until a shaggy dough forms.

3. 3

   Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook for 6-7 minutes.

4. 4

   First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours until it doubles in size.

5. 5

   Divide and Shape: Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a smooth ball and let them rest for 10 minutes, covered with a cloth to prevent drying.

6. 6

   Roll Out Pitas: On a lightly floured surface, roll each ball into a 6-7 inch diameter circle with an even thickness of about 1/8 inch. Avoid rolling too thin as the pita needs to puff up.

7. 7

   Cook Pita Bread: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Place one rolled-out dough circle onto the dry skillet. Cook for about 1-2 minutes until bubbles form and the bottom develops golden brown spots, then flip and cook the other side for another 1-2 minutes. The pita should puff up, forming a pocket.

8. 8

   Keep Warm and Serve: Remove the cooked pita and cover with a clean kitchen towel to keep warm and soft. Repeat the cooking process with the remaining dough circles. Serve warm with your favorite fillings or dips.