Pita Breads
This dough has a high hydration so it will be sticky to handle, so ensure you have floured your hands and work surface well. The increased hydration ensures a soft chewy pita bread. Preheat a pizza stone, baking tray or upturned griddle pan in order to place the dough directly onto a very hot surface, this will ensure you create a successful pita pocket. Best served freshly baked with homemade houmous. Once all of the pitas are baked, place them into a plastic bag. The little bit of steam keeps the pita bread soft and moist.
Ingredients
- 390g Water
- 2 ½ teaspoons Active Dried Yeast
- 1 teaspoon Caster Sugar
- 1 ¼ teaspoons Salt
- 530g All Purpose Flour
- All Purpose Flour as needed
Tools
- Oven
- Cooling rack
- Plastic wrap
- Chef Patissier XL
- Easywarm bowl
- Lightly floured surface
- Baking tray - large
Method
- Attach Dough Tool
- Add water, active dried yeast and caster sugar to the EasyWarm Bowl
- Knead with splashguard fitted - 8 min, 2, Speed Min
- Then add salt and all purpose flour to the EasyWarm Bowl
- Knead with splashguard fitted - 8 min, Speed 1
- Remove Dough Tool
- Prove with splashguard fitted - 1 hr 30 min, 2
- Pre-heat oven - 260°C
- Prepare a clean baking tray
- Place the baking tray into the oven
- Transfer content of EasyWarm Bowl to lightly floured surface
- Gather the dough into a ball, tucking the edges under
- Cut into 8 equal pieces
- Roll into a ball until smooth
- Dust with all purpose flour lightly
- Cover loosely with plastic wrap
- Let rest - 10 min
- Roll out into a circle
- Quickly place 2 pitas on the hot baking tray at a time, making sure that they are completely flat
- Bake - 4 min, 260°C
- Remove from oven
- Let cool onto cooling rack
- Repeat with the rest
- Serve