1 3/4 tsp dried yeast
1 tsp sugar
3 1/2 cups flour
2 Tbsp olive oil
Preheat oven to 500 degrees. Place yeast, sugar, and 1 1/2 cups warm water in a bowl and stir until dissolved. Leave in warm place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume. If yeast does not foam, it is dead, and you will need to start again. Mix flour, yeast mixture, and oil in a mixer for 30 seconds, or until mixture forms a ball. Place onto a well-floured surface and knead until smooth and elastic. Place in a well-oiled bowl and cover with plastic wrap and a dish towel. Leave in a warm place for 20 minutes, or until almost doubled in size. Punch down dough and divide into 12 equal portions. Roll each portion into a 1/4 inch thick circle. Place on greased baking sheet and brush well with water. Bake for 4-5 minutes. The pitta bread should be soft and pale, slightly swollen, and hollow in the middle.
1 tsp sugar
3 1/2 cups flour
2 Tbsp olive oil
Preheat oven to 500 degrees. Place yeast, sugar, and 1 1/2 cups warm water in a bowl and stir until dissolved. Leave in warm place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume. If yeast does not foam, it is dead, and you will need to start again. Mix flour, yeast mixture, and oil in a mixer for 30 seconds, or until mixture forms a ball. Place onto a well-floured surface and knead until smooth and elastic. Place in a well-oiled bowl and cover with plastic wrap and a dish towel. Leave in a warm place for 20 minutes, or until almost doubled in size. Punch down dough and divide into 12 equal portions. Roll each portion into a 1/4 inch thick circle. Place on greased baking sheet and brush well with water. Bake for 4-5 minutes. The pitta bread should be soft and pale, slightly swollen, and hollow in the middle.
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