GREEK-STYLE POCKETLESS PITA BREAD

Risotto

GREEK-STYLE POCKETLESS PITA BREAD
Makes enough pitas to last a family for a week

    • Unbleached all-purpose wheat flour [1,111g](90%)
    • Whole wheat flour [123g](10%)
    • Natural sea salt [25g](2%)
    • Instant yeast [3g](0.25%)
    • Extra virgin olive oil [19g](1.5%)
    • Natural mineral water [717g](58%)

 

  1. Mix all ingredients until dough is formed
  2. Rest dough for 1 hour at room temp.
  3. Chill dough in tightly sealed container for minimum 1 day or up to 1 week (the longer it’s chilled, the better the flavour and dough handling)
  4. De-chill dough for 1 hour or so at room temp.
  5. Divide and pre-shape dough into balls
  6. Rest balled dough for 30 minutes or so at room temp.
  7. Flatten balled dough with rolling pin; dust with flour as necessary (the thickness of the dough will expand 2 or 3 fold after it’s baked)
  8. Optional: Prick entire flatten dough with a fork
  9. Bake flatten dough in preheated oven (+350C) with baking stones for less than a minute; turn off top heating element if possible; when dough starts to puff, flip it using tongs; additional flipping may be necessary
  10. Remove pita when each side has blotches of browning
  11. Cool and eat

Note: If you don’t have a oven that can heat above 350C, then I recommend using a stove top or grill.

This recipe comes from BakingBadly at Reddit
 


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