Pitta Breads
Directions
- 1In a large bowl, add water, instant yeast, and sugar. Mix.
- 2In a large bowl, add water, instant yeast, and sugar. Mix.
- 3In a large bowl, add water, instant yeast, and sugar. Mix.
- 4Add flour and salt and mix well until combined.
- 5Add flour and salt and mix well until combined.
- 6Add flour and salt and mix well until combined.
- 7Take the dough out and place it on a floured surface.
- 8Take the dough out and place it on a floured surface.
- 9Take the dough out and place it on a floured surface.
- 10Knead the dough for 5-10 minutes until smooth.
- 11Knead the dough for 5-10 minutes until smooth.
- 12Knead the dough for 5-10 minutes until smooth.
- 13Flip the dough, tuck in the sides to form a tight ball.
- 14Flip the dough, tuck in the sides to form a tight ball.
- 15Flip the dough, tuck in the sides to form a tight ball.
- 16Place the dough in an oiled bowl, cover, and let it rest for 60 minutes.
- 17Place the dough in an oiled bowl, cover, and let it rest for 60 minutes.
- 18Place the dough in an oiled bowl, cover, and let it rest for 60 minutes.
- 19Decompress the dough, take it out of the bowl, and cut it in half, then into quarters, and each quarter in two to create 8 pieces.
- 20Decompress the dough, take it out of the bowl, and cut it in half, then into quarters, and each quarter in two to create 8 pieces.
- 21Decompress the dough, take it out of the bowl, and cut it in half, then into quarters, and each quarter in two to create 8 pieces.
- 22Fold the dough over itself, pinch and squeeze inwards, and roll it into a ball shape.
- 23Fold the dough over itself, pinch and squeeze inwards, and roll it into a ball shape.
- 24Fold the dough over itself, pinch and squeeze inwards, and roll it into a ball shape.
- 25Flour your surface and the top and bottom of the dough. Roll it out into a circle shape.
- 26Flour your surface and the top and bottom of the dough. Roll it out into a circle shape.
- 27Flour your surface and the top and bottom of the dough. Roll it out into a circle shape.
- 28Cover and let rest for 20 minutes.
- 29Cover and let rest for 20 minutes.
- 30Cover and let rest for 20 minutes.
- 31Heat your pan to a high heat and use the water test.
- 32Heat your pan to a high heat and use the water test.
- 33Heat your pan to a high heat and use the water test.
- 34Place your pita bread in the pan and count to 15 before flipping.
- 35Place your pita bread in the pan and count to 15 before flipping.
- 36Place your pita bread in the pan and count to 15 before flipping.
- 37We're going to apply this 15-second rule the whole way through cooking each bit of bread until they're fully puffed and golden.
- 38We're going to apply this 15-second rule the whole way through cooking each bit of bread until they're fully puffed and golden.
- 39We're going to apply this 15-second rule the whole way through cooking each bit of bread until they're fully puffed and golden.
- 40Give the frying pan a wipe after each one.
- 41Give the frying pan a wipe after each one.
- 42Give the frying pan a wipe after each one.
- 43You're going to press down on the first two sides, and then don't press down again.
- 44You're going to press down on the first two sides, and then don't press down again.
- 45You're going to press down on the first two sides, and then don't press down again.
- 46Just wait for that rise.
- 47Just wait for that rise.
- 48Just wait for that rise.
Ingredients
- 320 ml water
- 320 ml water
- 320 ml water
- 7 g instant yeast
- 7 g instant yeast
- 7 g instant yeast
- 15 g sugar
- 15 g sugar
- 15 g sugar
- 500 g strong/bread flour
- 500 g strong/bread flour
- 500 g strong/bread flour
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 0 neutral oil
- 0 neutral oil
- 0 neutral oil
Equipment
large bowlforkfloured surfaceglass bowlplastic wrapknifebench scraperrolling pinfrying panspatulatea towel