Préparatifs Ramadan 2026 : 8 Recettes à Congeler pour Gagner du Temps !

Ingredients

• 400 g All-Purpose Flour (sifted)
• 70 g Plain Yogurt (full‑fat, at room temperature)
• 20 g Olive Oil (extra‑virgin, for dough richness)
• 12 g Salt (about 1 tsp, fine sea salt)
• 10 g Dry Yeast (instant or active dry, proofed with flour)
• 1 tsp Granulated Sugar (helps activate yeast)
• 200 ml Warm Water (about 38 °C, not boiling)

Instructions

1. Combine Dry Ingredients

   In the mixing bowl, whisk together the flour, 12 g salt, 10 g dry yeast, and 1 tsp sugar. Make a small well in the center.

   Time: PT3M

2. Add Wet Ingredients

   Pour the yogurt, olive oil, and warm water into the well. Mix until a shaggy dough forms.

   Time: PT2M

3. Knead the Dough

   Knead with the stand‑mixer's dough hook on medium speed for 5 minutes, or by hand on a lightly floured surface until the dough is elastic and smooth.

   Time: PT5M

4. First Proof

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until it triples in size, about 1 hour to 1 hour 30 minutes.

   Time: PT0M

5. Divide and Shape

   Punch down the risen dough, turn it onto a floured surface and cut into 60 g portions (about 8‑10 pieces). Roll each portion into a smooth ball.

   Time: PT5M

6. Flatten the Rounds

   Lightly oil the work surface with sunflower oil, then roll each ball into a disc about 0.5 cm thick.

   Time: PT5M

7. Second Proof

   Place the discs on a parchment‑lined baking sheet, cover with a clean kitchen towel, and let them rest for 20 minutes.

   Time: PT20M

8. Bake

   Preheat the oven to 240 °C (475 °F). Bake the pitas for 7‑10 minutes, until they puff up and lightly golden.

   Time: PT10M

   Temperature: 240°C

9. Cool and Freeze

   Remove the pitas, let them cool completely, then place them in a single layer on a tray to freeze. Once solid, transfer to freezer bags.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

35 g

Fat

5 g

Fiber

2 g