Pita
Ingredients
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- 1
Mix all ingredients: speed 1 for 4 min, speed 2 for 5 min. Dough temp: 25°C.
- 2
Bulk ferment 1h under film.
- 3
Divide into 80-100 g pieces, shape into balls, bench rest 15 min.
- 4
Roll each ball into a disc 3-4 mm thick.
- 5
Rest on floured cloth 20 min.
- 6
Bake on hot stone or upside-down tray at 270-280°C, 3-4 min. Bread should puff.
- 7
Stack in a cloth to keep soft.
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Per 100g
Allergens
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