Préparatifs Ramadan 2026 : 8 Recettes à Congeler pour Gagner du Temps
Préparatifs Ramadan 2026 : 8 Recettes à Congeler pour Gagner du Temps ! is a easy Middle Eastern recipe that serves 6. 200 calories per serving. Recipe by Cooking by Nissou on YouTube.
Prep: 15 min | Cook: 10 min | Total: 40 min
Cost: $1.04 total, $0.17 per serving
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
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
Add Wet Ingredients
Pour the yogurt, olive oil, and warm water into the well. Mix until a shaggy dough forms.
Time: PT2M
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
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
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
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
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
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
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
Dietary info: Vegetarian, Contains dairy
Allergens: gluten, dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (use 75% of amount)
- Instead of Plain Yogurt: Greek Yogurt (drain excess whey), Buttermilk (same volume)
- Instead of Olive Oil: Sunflower Oil, Canola Oil
- Instead of Salt: Kosher Salt (use 1.5×)
- Instead of Dry Yeast: Fresh Yeast (20 g)
- Instead of Granulated Sugar: Honey (½ tsp)
- Instead of Warm Water: Milk (for richer flavor)
Equipment Needed
- Mixing Bowl
- Stand Mixer with Dough Hook (optional)
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Kitchen Towel
- Oven
Critical Steps — Do Not Skip
- Ensuring the water is warm, not hot, to protect the yeast.
- Kneading until the dough is elastic and smooth.
- First proof until the dough triples in volume.
- Baking at a high temperature (240 °C) for rapid puffing.
Chef Tips from the Video
- Use a kitchen scale for precise portioning; 60 g per pita yields uniform pockets.
- If you prefer a softer crust, brush the baked pitas with a little melted butter while still warm.
- For extra flavor, add a pinch of za'atar to the dough before the first proof.
Troubleshooting
Dough does not rise.
Check that the water was warm (35‑40 °C) and that the yeast is fresh. Add a pinch more sugar to feed the yeast and place the bowl in a warmer spot.
Pitas are dense and do not puff.
Make sure the oven is fully preheated to 240 °C and bake quickly. Avoid over‑kneading which can tighten gluten.
Pitas stick together after freezing.
Place parchment paper between each pita on the freezing tray and ensure they are completely cooled before bagging.
Storage
Refrigerator: Can be stored in an airtight container for up to 3 days.
Freezer: Best quality within 2 months; keep in freezer bags with parchment between each pita.
Room temperature: Only for same‑day consumption; keep in a sealed bag for up to 6 hours.
Make-Ahead Tips
- Freeze the dough after the first proof; shape and bake directly from frozen for a fresh pita.
- Portion the dough into individual balls before freezing for quick grab‑and‑go.
Frequently Asked Questions
What is the cultural significance and history of pitam bread in Ramadan traditions?
Pitam (or pita) bread is a staple in many Middle Eastern households during Ramadan. It is used to scoop up soups, stews, and to wrap savory fillings for the pre‑dawn (suhoor) and sunset (iftar) meals, symbolizing hospitality and the sharing of food with family.
What are the traditional regional variations of pitam bread in Middle Eastern cuisine?
In North Africa, pitam may be slightly thicker and cooked on a griddle, while in the Levant it is baked at very high heat to create a puffed pocket. Some regions add nigella seeds or sesame on top for extra flavor.
How is pitam traditionally served in Morocco during Ramadan?
In Morocco, pitam is often served warm alongside harira soup and dates at iftar. It is torn by hand and used to dip into the soup, providing a soft, comforting texture that balances the spiced broth.
What occasions or celebrations is pitam bread traditionally associated with in Middle Eastern culture?
Beyond Ramadan, pitam is common at Eid al‑Fitr, family gatherings, and street‑food festivals. Its quick‑baking nature makes it ideal for large gatherings where fresh bread is needed fast.
What makes this homemade pitam bread special compared to store‑bought pita?
The addition of plain yogurt and olive oil creates a tender crumb and richer flavor. Freezing the dough after the first rise preserves freshness, allowing you to bake a just‑in‑time pita during Ramadan without the texture loss of pre‑baked store versions.
What are the most common mistakes to avoid when making homemade pitam bread?
Common errors include using water that is too hot (which kills the yeast), under‑kneading (resulting in a dense crumb), and baking at a temperature lower than 240 °C, which prevents the pita from puffing and forming a pocket.
Why does this pitam recipe use yogurt instead of milk or water alone?
Yogurt adds acidity that strengthens gluten development and contributes to a softer interior, while also giving a subtle tang that complements savory Ramadan dishes.
Can I make the pitam dough ahead of time and how should I store it?
Yes. After the first proof, shape the dough into 60 g balls, flash‑freeze them on a tray, then transfer to freezer bags. When ready, bake directly from frozen for 7‑10 minutes at 240 °C.
What texture and appearance should I look for when the pitam is done?
The pita should be puffed with a golden‑brown top, and when removed from the oven it should feel light and hollow inside. A quick tap should produce a hollow sound, indicating a fully formed pocket.
What does the YouTube channel Cooking by Nissou specialize in?
The YouTube channel Cooking by Nissou focuses on practical, batch‑cooking techniques for Ramadan and everyday meals, offering step‑by‑step tutorials that emphasize organization, freezer‑friendly preparations, and spiritual mindfulness while cooking.
How does the YouTube channel Cooking by Nissou's approach to Middle Eastern cooking differ from other cooking channels?
Cooking by Nissou combines traditional Middle Eastern recipes with modern meal‑prep strategies, such as portioning and freezing, to reduce daily cooking stress during Ramadan. The channel also highlights cultural context and spiritual aspects, which many generic cooking channels overlook.
Last updated: August 20, 2026
