Pita Bread
Yield:
Prep time:
Cook time:
Total time:
Ingredients
1½ teaspoon granulated sugar
1 cup warm water, plus 2 tablespoons
1½ teaspoons active dry yeast
3 cups unbleached bread flour
1 tablespoon olive oil, plus more for bowl
1 teaspoon kosher salt
Instructions
In the bowl of your stand mixer (fitted with the paddle attachment) add sugar and dissolve with warm water. Sprinkle in yeast and let sit for 5 to 8 minutes to activate the yeast.
With the mixer on low speed, gradually add the flour, then the olive oil and salt. Once this has just about combined, switch over to a dough hook. With your mixer on low speed, knead for 6 minutes.
In a large bowl, add a splash of olive oil. Shape the dough into a ball and transfer to the bowl. Coat the dough in the oil and use it to grease the sides of the bowl.
Cover with a clean towel and let rise for 1 hour or until doubled in size.
Turn the dough out onto a lightly floured surface. Shape into a log and cut in half lengthwise. Then divide both strips in half, and then in half again, repeating until you have 16 pieces.
Shape into a ball and roll until smooth. Place on parchment paper lined sheet pan, cover with a clean towel and repeat with remaining pieces. Let rest for 15 minutes.
Meanwhile, preheat your oven to 475°. And set a wire rack into a rimmed metal baking pan.
On a lightly floured surface, work in batches, rolling each round out 4-inches in diameter, transfer to wire rack. Once the rack is filled, slide pan into your preheated oven and bake 4 to 5 minutes. Turn over and bake for an additional 2 to 3 minutes OR until the edges are golden and the tops and bottoms are fully cooked.
Remove transfer mini pitas to a clean pan and cover with a new towel. Repeat with remaining dough.
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