Bakels
Baking ingredients since 1904

PITA BREAD

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Bread & Rolls - Specialty - Flat breads & Pizza bases
Recipe No:  R143d
USING BAKELS CIABATTA CONCENTRATE
Group  Ingredient KG
  Flour 5.000    100%
  BAKELS CIABATTA CONCENTRATE 0.500    10%
  BAKELS INSTANT ACTIVE YEAST 0.060    1.2%
  Water 3.200    64%
  Honey 0.100    2%
  Olive Oil 0.100    2%

  Total Weight 8.960
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.
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.