Pan-Fried Pita-Style Bread with Mushroom and Veal Filling · PrimedTable
French🍞 Bread & bakery
Pan-Fried Pita-Style Bread with Mushroom and Veal Filling
⏱ 85 min🍽 Serves 10
Light and fluffy pan-fried bread that puffs up like a balloon during cooking, served with a rich mushroom and veal filling. Similar to pita bread, it can be easily opened and filled with various toppings, making it perfect for quick weeknight meals.
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Adapted from a video by Deli Cuisine
Un pain à la poêle qui gonfle comme un ballon avec cette farce qui change tout 😯🫓
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1
Dissolve the dry yeast in 50 ml of warm water and let sit for 5 minutes to activate.
2
In a bowl, combine flour, salt, and sugar. Mix all dry ingredients together with a spatula.
3
Make a well in the center of the flour and pour in the sunflower oil and activated yeast. Begin mixing by hand, gradually adding 200 ml of water while mixing until the dough becomes smooth and elastic.
4
Knead the dough for 3 to 5 minutes until it becomes soft and elastic. The dough should be slightly sticky but easy to handle. Lightly oil your hands and coat the surface of the dough.
5
Shape the dough into a smooth, round ball. Flour your work surface, place the dough on it, and shape it into a round form, adding flour as needed to prevent sticking.
6
Divide the dough into 10 portions of about 60g each and shape each one into a smooth short cylinder.
7
Dust a clean kitchen towel with flour or use your work surface, spacing the cylinders apart to allow room for rising. Cover with a clean cloth and let proof for 1 hour.
8
Heat olive oil in a skillet and sauté the sliced onions until caramelized. Add minced garlic, maintain medium heat, and stir regularly for 15 to 20 minutes of caramelization.
9
Add the sliced mushrooms and continue to stir, allowing the vegetables to cook through and caramelize.
10
Cut the veal into strips and then into small cubes. After about 30 minutes of total cooking when the onions are well caramelized, add the meat.
11
Season the meat with salt and black pepper. After 5 to 10 minutes of cooking the meat, add chopped parsley.
12
Pour in the heavy cream and a handful of grated cheese, stirring until the cheese melts completely. Let the filling cool aside.
13
After 1 hour of proofing (or as early as 45 minutes if well puffed), roll out each bread piece with a rolling pin to a thin but not overly thin consistency.
14
Place the rolled dough on a preheated skillet over medium heat. Cook for a few seconds, then flip. Cook for about 1 minute and flip again. At this point, the bread should start to puff up with air.
15
Continue flipping and cooking until the bread is golden brown on all sides. Between batches, wipe the skillet with a paper towel to remove excess flour and prevent burning. Total cooking time per bread is about 3 to 5 minutes.
16
Fold the cooked bread in half and cut along the edge with scissors to easily open it. Fill with the cooled mushroom and veal filling.
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