Egg Stuffed Pita

Von Souped Up Recipes · 60 Min.

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Zubereitung

1. In a big bowl, combine 350 g all-purpose flour, 1/2 tsp salt and 190 g water. Mix until combined, rest 10 minutes, then knead into a soft, smooth dough (by hand), or knead on low speed 8-10 minutes in a stand mixer until very smooth.
2. Divide the dough into 6 even pieces (about 85-90 g each), shape into smooth balls, cover and rest for about 10 minutes.
3. Heat 2-3 tbsp oil in a saucepot until slightly smoking. Put 5 tbsp flour and 1/2 tsp five-spice powder in a heatproof bowl, pour the hot oil in batches while stirring until a thick paste forms. Set aside.
4. Dust a dough ball with flour and roll it into a round wrapper 4-5 inches across, thick in the middle and thinner at the edge.
5. Put some of the paste in the middle and spread it out. Fold the edges up and pleat them around like a steamed bun, closing it without trapping air. Reshape into a smooth ball.
6. Let the filled balls rest for 30 minutes.
7. Roll each into a sheet 8-9 inches across, without popping any air bubbles.
8. Lightly oil a large cast-iron skillet over medium-low heat. Cook the flatbread until the first side is slightly translucent with bubbles in the middle layer, flip, and cook until it begins to puff, about 1-2 minutes.
9. Mix one egg with some diced scallion. Once the bread is fully puffed, poke a hole in the middle and pour in the egg mixture (1 egg per bread is typical). Spread it evenly and cook 1-2 minutes until the egg is set.
10. Remove and repeat with the remaining bread. Serve wrapped with fillings of your choice.

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