The yeast rolls I made turned out so well. I got really brave and researched pita pockets! I'll be making them again. I think it turned out pretty well. They could have puffed a little better, but these will do for the first time making them!
1 ¼ cups warm water
1 teaspoon salt
3 to 3 ½ cups (426 to 497 g) all-purpose flour (see note)
In the bowl of a stand mixer combine the water, yeast, salt and 1 1/2 cups flour. Using a dough hook, beat to form a soft batter-like consistency. Add additional flour 1 cup at a time until the dough starts to come together. Scape down the sides if necessary. Add enough flour to form a soft dough that clears the sides of the bowl but is still slightly tacky to the touch and knead for 4-5 minutes with an electric mixer or 8-9 minutes by hand until the dough is smooth and elastic.
Turn the dough onto a lightly floured surface and divide the dough into six equal pieces. Roll the dough pieces into a ball shape. Lightly cover the balls of dough and let them rest for 10-15 minutes. Roll each dough ball into a thin disc, about 1/4-inch thick, keeping an even thickness. That helps the dough puff in the oven. Let the pita rounds rest, lightly covered, for 30-40 minutes until they are slightly puffed.
Well, the one on the left is a little wop sided.
While the pita rounds are resting, preheat the oven to 425 degrees F.
When the pitas have rested, gently flip two of them onto a large, rimmed baking sheet lined with parchment paper. Again, make sure you flip them so the side that was resting on the counter is now facing up. Spritz with water, if needed.
Bake the pitas for 10 minutes, until they are starting to brown very lightly on top and they have puffed several inches high. Don't get discouraged if your pitas don't all puff. I had two that didn't puff very well because they stuck to the paper where I had them resting. Totally my fault. The baked and cooled pitas can be frozen or stored covered at room temperature for 1-2 days.
No comments:
Post a Comment