Pita That Puffs ( Perfect Pocket Every Time)
Pita That Puffs (Perfect Pocket Every Time) 00:00 Intro 01:02 The challenge of pita 01:35 Baking schedule 02:12 Making the dough 04:21 Shaping the balls 05:58 Rolling and Baking 08:24 FAQ ATK Pita Recipe that inspired me: AmericasTestKitchen Chicken Pita Sandwich: Refikas Hummus: Refika Put into a bowl of a stand mixer in this order: 150g cold water (fridge temp, about 37F) 150g cold milk (fridge temp, about 37F) 56g olive oil 360g bread flour (start with 330g in a dry climate) 60g whole wheat flour 2 tsp SAF instant yeast 2 tsp sugar Mix using a dough hook on medlow speed until no dry flour remains. Stop the mixer and let the dough sit for 10 min. Add 10g of salt tsp of Diamond Crystal Kosher Salt or just under 2 tsp of Table Salt). Mix on medium speed until the dough forms a satiny, sticky ball that clears sides of the bowl, about 8 min.
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