Pita bread

Description

Ingredients

Steps

1. 1/8

   In a large bowl, whisk together the flour, salt, and instant yeast and add the water and oil.

   • 256 g Flour
   • 5 g Salt
   • 4 g Instant yeast
   • 160 g Water
   • 14 g Oil

2. 2/8

   1 hour 30 minutes

   Knead briefly, form into a ball, oil it and let it rest to proof.

3. 3/8

   240 °C

   Heat oven with a baking sheet inside turned upside down.

4. 4/8

   Cut a sheet of parchment paper into 6 small pieces rectangular pieces, around 20 cm x 10 cm.

5. 5/8

   30 minutes

   Turn out the dough onto a lightly floured work surface. Knead briefly to form a ball. Use a bench scraper to divide the dough into 6 equal portions — each ball should roughly weigh 73 g. Let them rest for 30 minutes.

6. 6/8

   15 minutes

   Flatten one ball, and, using flour as needed, gently roll out with a rolling pin until you have a oval shape — the key is to not roll too aggressively in order to prevent the air pockets from being forced out. Place each rolled out ball onto one of the sheets and let rest for 15 mins

7. 7/8

   2 minutes

   Bake 2 or 3 at a time using a pizza slider onto the hot sheet for 2-3 mins. Repeat with the remaining pitas

8. 8/8

   Remove pita, transfer to a tea towel-lined bowl, and close the towel. Store pita at room temperature in an airtight bag or container for 3 days or freeze for up to 3 months. Reheat before serving.

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