PITA BREAD
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Bread & Rolls - Specialty - Flat breads & Pizza bases |
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| Recipe No: R143d | ||||||||||||||||||||||||||||||||||||
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| Method: | 1. No time dough. 2. Place all ingredients in bowl and mix dough until fully developed. 3. Dough temperature 30°C. Rest dough for 10 minutes. 4. Scale and mould as desired (18cm round). 5. Pin out round or oval to 4mm thick. Rest for 10-15 minutes. 6. Place on hot tray and bake at 250°C for approximately 5 minutes or bake on the sole of the oven, turning the pita bread over after 2.5 minutes. |
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| Notes: | If using Compressed Yeast, use 175g in above recipe. | |||||||||||||||||||||||||||||||||||
| Using bakers percentages - Percentages on white flour weight | ||||||||||||||||||||||||||||||||||||
| Yield: | 44.5 Pita breads scaled at 200 g. | |||||||||||||||||||||||||||||||||||