* Exported from MasterCook *
Bread, Pita 2
Recipe By :Bee Yinn Low / Sophie Godwin
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons active dry yeast -- 6g
1 1/2 cups warm water -- 300ml
500 grams bread flour -- 4C
2 teaspoons salt -- 12g
1 tablespoon olive oil -- 13g
Add active dry yeast to the warm water and stir well. Allow the
mixture to sit for 5 minutes until bubbles appear.
Combine bread flour, salt, and olive oil in a large mixing bowl. Stir
in the activated yeast mixture water, and incorporate all ingredients
into a rough dough.
Transfer the dough to a floured surface, and knead it for 5 to 10
minutes until it becomes smooth and more elastic. Try to use as
little extra flour as possible to keep the pitas light and airy.
Place the dough in a bowl lightly greased with olive oil, cover with
a tea towel and let it rise until doubles in size, which should take
approximately 45 minutes to 1 hour.
Once the dough has risen, transfer it to a floured surface and divide
it evenly into eight equal pieces. Shape each piece into a round and
then roll it into an oval about 3-5 mm (1/10 - 1/4 inch) thick and
20cm (8 inch) long by 15cm (6 inch) wide.
Meanwhile, preheat the oven to 230C (446F) with a baking tray inside.
Carefully remove the hot baking tray from the oven, dust it with
flour, and place the pita bread directly onto it. (avoid crowding the
pan; bake the bread in batches if necessary).
Returning the baking tray to the oven and bake for 5 to 6 minutes, or
until the pita bread is golden brown and puffed up. Enjoy the freshly
baked pita bread.
Tips:
When activating the yeast, use water that's around 110F (43C). Too
hot water can kill the yeast, and too cold water won't activate it effectively.
Pita bread benefits from a high-temperature bake (around 230C or
446F). The high heat helps the bread puff up and develop a nice
pocket inside. Pita bread bakes quickly, usually in just 5 to 6
minutes. Keep a close eye on them to prevent over-baking. They should
be golden brown and slightly puffed when done.
When rolling out the dough, try not to over-roll it, as excessive
rolling can result in a dense and tough pita. Aim for a thickness of
around 3-5 mm.
Make sure there's enough space between the pitas on the baking tray.
Crowding can hinder their ability to puff up properly.
Some bakers use a bit of steam during baking to encourage puffing. To
create a steamy environment, you can mist the pitas with water just
before placing them in the oven.
Original recipe is from the BBC. That version recommends baking at as
high a temperature as possible - 250C (482F) or 230C (446F)
convection for 4 to 5 minutes.
https://www.bbcgoodfood.com/recipes/pitta-bread
Source:
"Rasamalaysia / BBC"
S(Internet address):
https://rasamalaysia.com/pita-bread/
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Per Serving (excluding unknown items): 244 Calories; 3g Fat (10.4%
calories from fat); 8g Protein; 46g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 536mg Sodium. Exchanges: 3 Grain(Starch); 0
Lean Meat; 1/2 Fat.
NOTES : 2024 - 0309