Pita
Pita, MiddleEats
Description
Based on the…
Ingredients
Dry
| Item | Amount |
|---|---|
| flour | 240g |
| wheat flour | 60g |
| sugar | 13g |
| sea salt | 8g (1 tsp) |
| yeast | 7g |
Wet
| Item | Amount |
|---|---|
| milk | 85g / ml |
| water | 85g / ml |
| oil | 20g / ml |
| optional | yogurt, vinegar |
Tools
| Items |
|---|
| fork |
| dough scraper |
| large bowl for mixing |
| cast iron pan or griddle |
| scale or measuring spoons/cups |
| stove |
Recipe
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Mix all dry ingredients in large mixing bowl.
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Mix water and milk and warm to 100°F.
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add oil to the warm milk, and pour into the dry
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Mix with a fork to try and incorporate the two. This is the autolyze phase so just loosly mix and let sit covered for about 15 minutes.
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After the 15 minutes, the flour should be hydrated enough that now folding should be slightly less work. Use a bench-scraper to clear out any dry clumps from the bowl and fold into the dough. Using a Fold and press method, agetate the dough for a few minutes until the dough becomes a little smooth. Let dough sit for 30-60 minutues covered.
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With a cast-iron pan or pizza stone in the oven, turn on oven and set the temperature to 500°F as we need to have our pan extremely hot.
-
Split dough into 6 portions (it’s hard to know exactly what your output will be, but your goal is anywhere close to 80gram sized balls -it’s fine if it’s under or over). Roll the 6 portions into dough balls and set to the side.
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Lightly flour a rolling pin and work surface and begin rolling out the ball until it becomes a circle. You may do this with the remaining dough while the oven is still heating.
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Once the oven reaches temperature, turn it off and enable the broiler setting. We are going to use the brolier heat and the surrounding oven heat to evenly cook our pita.
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Carefully and quickly place dough onto the pan and close the oven. The extremely hot environment should aready begin puffing out our pita. Cooking should take no more than a few minutes.
-
carefully remove pita from heat using a spatula and let rest for 1-2 minutes before cutting in. If the pita is puffed up, expect some steam heat trapped in the pita. Please be careful and enjoy.