Post by Mook on Aug 4th, 2010 at 9:24pm
Ingredients
450 g unbleached flour
13 g salt
2 tsp instant yeast
2tblsp olive oil
1.25 cups water at room temp
method
for best results and flavor mix dough 8 hrs to 3 days before shaping but 1.5 hours will do in a pinch.
combine all ingredients minus .25 cup of flour and mix until it comes together, turn the dough out on a bench with a little of the reaserve flour the dough will be sticky but knead for 5 mins using a scraper to lift it off the bench as you work it. when done cover with the inverted bowl for 20 mins. Knead for anouther 5 to 10 mins adding a little flour or water the dough should be less sticky at this stage
place the dough in an oiled container press down and lightly oil the top, cover with alid or glad wrap, if time permits mark the side of the bowl where twice the size of the mix would be and refigerate over night checking hourly and pressing down (if it starts to rise) for the first couple of hours
Shaping
cut the dough into 8 or 12 pieces work one at a time and keep the rest covered with damp cloth, shape into a ball and flatten into a disk and let rest for 20 mins roll into a circle 10 to 15mm thick and rest a further ten minutes before cooking
Cooking
i cook on coals so light a bigarse fire early and go for the good coals preheat your oven to very hot 270+ place pita 1 at a time on baking paper and put in the oven on a rack and replace lid after about 3 mins the pita should look like a pillow take it out it will deflate as it cools, if it has just started to bubble give it a bit longer, after 3 or 4 pitas your oven may need a spell for 10 mins to reheat, i find this is a good time to test the cooking sherry to make sure its still ok.
happy cooking
CO_Pita__2010_001.JPG (194 KB | )
450 g unbleached flour
13 g salt
2 tsp instant yeast
2tblsp olive oil
1.25 cups water at room temp
method
for best results and flavor mix dough 8 hrs to 3 days before shaping but 1.5 hours will do in a pinch.
combine all ingredients minus .25 cup of flour and mix until it comes together, turn the dough out on a bench with a little of the reaserve flour the dough will be sticky but knead for 5 mins using a scraper to lift it off the bench as you work it. when done cover with the inverted bowl for 20 mins. Knead for anouther 5 to 10 mins adding a little flour or water the dough should be less sticky at this stage
place the dough in an oiled container press down and lightly oil the top, cover with alid or glad wrap, if time permits mark the side of the bowl where twice the size of the mix would be and refigerate over night checking hourly and pressing down (if it starts to rise) for the first couple of hours
Shaping
cut the dough into 8 or 12 pieces work one at a time and keep the rest covered with damp cloth, shape into a ball and flatten into a disk and let rest for 20 mins roll into a circle 10 to 15mm thick and rest a further ten minutes before cooking
Cooking
i cook on coals so light a bigarse fire early and go for the good coals preheat your oven to very hot 270+ place pita 1 at a time on baking paper and put in the oven on a rack and replace lid after about 3 mins the pita should look like a pillow take it out it will deflate as it cools, if it has just started to bubble give it a bit longer, after 3 or 4 pitas your oven may need a spell for 10 mins to reheat, i find this is a good time to test the cooking sherry to make sure its still ok.
happy cooking
CO_Pita__2010_001.JPG (194 KB | )
