#Tuikishflatbread#bazlama#pita#口袋餅#平底鍋食譜#無烤箱麵包#Beginner#tasty
食譜：recipe（Scroll down for recipes in English）
6個大餅
中筋麵粉 500克
牛奶170克 (30°C~37°C)
水170克 (30~37°C)
糖15克
鹽5克
酵母5克
橄欖油15克
（或食用油）
📍Tips:
1⃣️混合好材料後，靜置20分鐘，加入橄欖油，揉麵5分鐘，揉成偏軟的麵團。
2⃣️溫暖處發酵1小時。（約30～35°C）
3⃣️麵團排氣，切分成6個。壓平，靜置鬆弛10分鐘，擀開成約20釐米直徑的麵餅。
4⃣️擀好的麵餅鬆弛發酵30分鐘。
5⃣️平底鍋預熱好後，中小火煎餅。
20～30秒翻一次面。正反面大約各翻2次後，餅開始鼓起。直到煎到兩面有金黃色。
Recipe ：
Bread ✖️6
All-purpose 500g
Milk 170g (30~37°C)
Water 170g (30~37°C)
Sugar 15g
Salt 5g
Instant yeast 5g
Olive oil 15g
（or cooking oil ）
📍Tips:
1⃣️ After mixing the ingredients, let it stand for 20 minutes, add olive oil, knead the dough for 5 minutes, and knead it into a soft dough.
2⃣️Ferment in a warm place for 1 hour. (about 30-35°C)
3⃣️The dough is ventilated and cut into 6 pieces. Flatten it, let it rest for 10 minutes, and roll it out into a dough cake with a diameter of about 20 cm.
4⃣️Let the rolled dough rest for 30 minutes.
5⃣️After the pan is preheated, pancakes on medium and low heat.
Turn over every 20-30 seconds. After turning the front and back sides about 2 times, the cake will start to puff up. Fry until golden brown on both sides.
食譜：recipe（Scroll down for recipes in English）
6個大餅
中筋麵粉 500克
牛奶170克 (30°C~37°C)
水170克 (30~37°C)
糖15克
鹽5克
酵母5克
橄欖油15克
（或食用油）
📍Tips:
1⃣️混合好材料後，靜置20分鐘，加入橄欖油，揉麵5分鐘，揉成偏軟的麵團。
2⃣️溫暖處發酵1小時。（約30～35°C）
3⃣️麵團排氣，切分成6個。壓平，靜置鬆弛10分鐘，擀開成約20釐米直徑的麵餅。
4⃣️擀好的麵餅鬆弛發酵30分鐘。
5⃣️平底鍋預熱好後，中小火煎餅。
20～30秒翻一次面。正反面大約各翻2次後，餅開始鼓起。直到煎到兩面有金黃色。
Recipe ：
Bread ✖️6
All-purpose 500g
Milk 170g (30~37°C)
Water 170g (30~37°C)
Sugar 15g
Salt 5g
Instant yeast 5g
Olive oil 15g
（or cooking oil ）
📍Tips:
1⃣️ After mixing the ingredients, let it stand for 20 minutes, add olive oil, knead the dough for 5 minutes, and knead it into a soft dough.
2⃣️Ferment in a warm place for 1 hour. (about 30-35°C)
3⃣️The dough is ventilated and cut into 6 pieces. Flatten it, let it rest for 10 minutes, and roll it out into a dough cake with a diameter of about 20 cm.
4⃣️Let the rolled dough rest for 30 minutes.
5⃣️After the pan is preheated, pancakes on medium and low heat.
Turn over every 20-30 seconds. After turning the front and back sides about 2 times, the cake will start to puff up. Fry until golden brown on both sides.
