Pita – Indian butter scones
How can you miss such a delicacy?
Indian butter scone preparation
Step 1
Honey, warm water (below 35°C), yeast mix well, cover and let stand for about 8 minutes.
Step 2
Then add flour, yogurt, baking powder (optional), olive oil, and salt and stir into a flocculent. Knead into a ball. Cover and hair until twice as large.
Step 3
I use a bread machine to knead the dough, but it is also okay to knead it by hand, and it is enough to soften it for 10 minutes.
Step 4
Mince the garlic
Step 5
Melt the butter in a small saucepan, add salt and sugar
Step 6
Add minced garlic and heat until fragrant
Step 7
Chop the celery leaves in the butter garlic paste, stir well, cool.
Step 8
Divide the dough into 8 small portions, roll the towel into a round lid and let it rest for ten minutes.
Step 9
Heat the pan over medium heat, and roll it into oval shapes with a machine
Step 10
Lay flat on a pan (no oil) until the dough is bulging, turn over.
Step 11
Bake for about 30 seconds, over medium-low heat throughout
Step 12
Turn it over again for about 30 seconds and start the pan.
Step 13
Brush with butter and garlic while hot, cover with a towel or dry cloth (be sure to cover!). ）
Cooking tips for Indian butter scones
1. The thick yogurt I use, if it is more watery, should be reduced by about 10 grams. 2. If you don’t use a bread machine, use an egg beating basin to mix warm water, yeast, and honey first, then add other ingredients to mix into a ball, let it sit for 15 minutes, then knead until smooth, and grow to twice the size. The rest of the steps remain unchanged. 3. Be sure to cover with a towel!! Be sure to cover with a towel!! Otherwise, the cake will be hard.