Knead - 20 mins - 7 mins - 1 hour - degas and roll - 5 mins - roll - 30 mins - cook
At least 2 hours prep time
This recipe is for 6 servings
Conversion difference:
360 g flour is 3 cups, but GAO had it less than 2.5 cups
用料
| Flour (360 g) | 3 cups |
| Salt | 1/2 tsp (4g) |
| Water 35C | 1 cup (250g) |
| Yeast | 1 tsp (3g) |
| Olive oil | 1 tbsp (12g) |
pita bread的做法
Mix all ingredients. Knead + fold till no dry flour and rest for 20 mins.
Add olive oil and knead + fold for 6-7 mins.
Rest for 1 hour in winter
30-40 mins in summerDegas. Divide 6 parts. Make a ball and roll flat. After done for all 6, rest for 5 mins.
Roll into a flatter form. Final proof for 30 mins
Stove top:
Low heat on stove top. Flip constantly. After 3 flips, it will pop up with gas in between layers.
Oven:
500 F for 4 mins, preferably on pizza stone
Comparison: softer when cooked on stove top, more crispy from oven
小贴士
similar prompt with hot water dough