{"id":2357,"date":"2016-11-19T13:37:20","date_gmt":"2016-11-19T12:37:20","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2357"},"modified":"2016-11-19T13:37:20","modified_gmt":"2016-11-19T12:37:20","slug":"pitabrot","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2357","title":{"rendered":"Pitabrot"},"content":{"rendered":"<p><em>Pitabr\u00f8d<\/em> (Mat fra Norge, 2016\/4)<\/p>\n<p><strong>Zutaten (16 St\u00fcck):<\/strong><br \/>\n5 dl lunkent vann<br \/>\n50 g gj\u00e6r, fersk<br \/>\n1 ts urtesalt<br \/>\n1 ts garam masala<br \/>\n3 dl sammalt hvete<br \/>\nca. 10 dl hvetemel<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Smuldre gj\u00e6ren i en bakebolle, sl\u00e5 over lunkent vann og r\u00f8r til gj\u00e6ren har l\u00f8st seg opp.<\/li>\n<li>Tilsett salt og garam masala, r\u00f8r inn sammalt mel og hvetemel til deigen s\u00e5 vidt slipper bollen. Den skal v\u00e6re smidig og seig.<\/li>\n<li>Dekk bollen godt til og sett den til heving et lunt sted, ca. 1 time.<\/li>\n<li>Dei deigen i 16 emner, trill ut emnene til boller p\u00e5 et melet bord, klem bollene flate til ca. 0,5 cm tykke leiver.<\/li>\n<li>Legg leivene p\u00e5 bakepapir og la etterheve i ca. 1 time.<\/li>\n<li>Stek dem \u00f8verst i ovnen p\u00e5 270 grader i 2-3 minutter, snu br\u00f8dene og stek dem videre i 2-3 minutter.<\/li>\n<li>Pitabr\u00f8dene skal v\u00e6re lyse og skal b\u00e5se seg opp s\u00e5 de blir hule inni.<\/li>\n<li>Avk\u00f8les p\u00e5 rist.<\/li>\n<li>Pensle br\u00f8dene medolje og grill dem f\u00f8r servering.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania & Arnold<\/li>\n\n -->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Pitabr\u00f8d (Mat fra Norge, 2016\/4) Zutaten (16 St\u00fcck): 5 dl lunkent vann 50 g gj\u00e6r, fersk 1 ts urtesalt 1 ts garam masala 3 dl sammalt hvete ca. 10 dl hvetemel Zubereitung: Smuldre gj\u00e6ren i en bakebolle, sl\u00e5 over lunkent vann og r\u00f8r til gj\u00e6ren har l\u00f8st seg opp. Tilsett salt og garam masala, r\u00f8r &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2357\" class=\"more-link\">Continue reading &lsquo;Pitabrot&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[560,58,258,677,59],"tags":[73,563,61,707,60,203,504],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2357"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2357"}],"version-history":[{"count":1,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2357\/revisions"}],"predecessor-version":[{"id":2358,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2357\/revisions\/2358"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}