Easy Homemade Pita Bread Recipe The Novice Chef Knead dough then add to bowl. let dough rise in a warm area. activate the yeast: whisk together the sugar and yeast, then stir in the warm water. let the yeast rest for 5 minutes, until frothy. make the dough: add the salt and olive oil, and then using a wooden spoon, add 2 ½ cups of flour. Add 1 2 cup flour and whisk together. place the mixing bowl in a warm place, uncovered to form a lose sponge. give it 15 minutes or so, the mixture should bubble. form the pita dough: now add salt, olive oil and almost all the remaining flour (keep about 1 2 cup of the flour for dusting later).
Easy Homemade Pita Bread Recipe The Novice Chef Sprinkle a clean countertop generously with extra flour and remove the dough from the bag. knead the dough on the counter for 5 minutes, with your hands. add additional flour as you knead, just until the dough is smooth and elastic. cover the dough with a clean kitchen towel and let it rest for 10 minutes. Instructions. in the bowl of a stand mixer, combine the yeast, water, sugar, and 3 cups of the flour to form a sponge. let the sponge rest for 10 minutes. mix in the salt and 2 tablespoons of the olive oil. add the remaining 3 cups of flour a little at a time until the dough forms a nice ball. Cover the bowl with a clean dish towel. place the bowl in a warm place and leave alone until the dough has doubled, 45 minutes to 1 hour. 3 flour your work surface, then carefully empty the proofed pita dough onto it. cut the dough into 6 equal pieces, roughly 85 grams each. To bake pitas: preheat oven to 475 degrees f with a pizza stone or baking sheet inside. pan needs to be very hot before adding pitas! once hot, place pitas carefully on top and cook for 2 minutes. flip and cook for another 1 2 minutes. to make ahead: pita bread dough will keep for up to 5 days, covered in the fridge.
Easy Homemade Pita Bread Recipe The Novice Chef Cover the bowl with a clean dish towel. place the bowl in a warm place and leave alone until the dough has doubled, 45 minutes to 1 hour. 3 flour your work surface, then carefully empty the proofed pita dough onto it. cut the dough into 6 equal pieces, roughly 85 grams each. To bake pitas: preheat oven to 475 degrees f with a pizza stone or baking sheet inside. pan needs to be very hot before adding pitas! once hot, place pitas carefully on top and cook for 2 minutes. flip and cook for another 1 2 minutes. to make ahead: pita bread dough will keep for up to 5 days, covered in the fridge. In the bowl of a stand mixer, combine warm water, sugar, and active dry yeast. mix until well combined. add half a cup of flour to the bowl and mix until smooth. let the mixture sit for 15 minutes. after 15 minutes, add salt, olive oil, and the remaining flour to the bowl. mix until a shaggy dough forms. Instructions. to prepare this pitta bread recipe add in a mixer’s bowl the yeast, sugar and water and blend to dissolve the yeast. set aside for 5 10 minutes until yeast froths. add the flour and salt and mix using the dough hook for 6 8 minutes. alternatively you could mix the ingredients by hand.
Comments are closed.