Pita bread
Rusks/Biscuits/Beschuit
- 500 GRAM FLOUR
- 15 GRAM DRIED YEAST
- 2 TEASPOONS SALT
- 1 TBSP OLIVE OIL
- 350 GRAM FLOUR
- 10 GRAM DRIED YEAST
- 2 TSP BAKING POWDER
- 1 TBSP SUGAR
- 1 TSP SALT
- 100 GRAM COLD BUTTER, in small pieces
- 1 DECILITER YOGURT
- 1/2 DECILITER MILK
Mix the ingredients with 3 deciliter lukewarm water and knead the dough for 10 minutes. Put the dough in an oiled bowl and let it rise one and a half hour. Divide into 12 balls. Roll the balls out to flat thin circles. Let them rise 45 more minutes. Bake 10-15 minutes in the oven at 200 degrees Celsius.
Mix yeast and sugar with 1/2 dl warm water. Mix flour, baking powder and salt. Cut the butter into the flour with two knives. Add the yogurt, milk and yeast mixture and knead 1 minute. Let the dough rise for 30 minutes. Roll it out and cut round biscuits, prick the top with a fork. Let them rise for another 45 minutes. Bake 18 minutes at 180 degrees Celsius.
Beschuit:
In the Netherlands, we serve a doubly baked version of biscuit which is called "beschuit". If you cut these biscuits in two, and bake them once more in the oven at 200 degrees until golden brown, the result looks and tastes like beschuit.
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