Pita
Ingredients
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- 1
Dissolve yeast + sugar in the lukewarm water.
- 2
Mix flour, water+yeast, salt, oil on speed 1 for 3 min, speed 2 for 5 min. Supple dough.
- 3
Bulk ferment 1 hr under film, double in volume.
- 4
Divide into 80-100 g pieces, round.
- 5
Rest 15 min. Roll out into 15 cm discs, 5 mm thick.
- 6
Preheat the oven to 250°C max with a stone or plate.
- 7
Load directly onto the scorching stone, 3-4 min.
- 8
The bread puffs into a balloon. Pull it as soon as it's lightly golden.
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Per 100g
Allergens
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