Pita Bread

 

Lately we have been watching a lot of The Great British Baking show ; after dinner three of us get cozy on the couch and watch it together as a family. The other day Saahil went into a giggle loop when he heard ‘Babka’ (Babka hahahaha! Mumma again! Babka hahahaha!) It was a thing for next couple of day! Someone might think I am trying to influence Saahil’s future profession! Well, I am not! Or Am I? (Wink!)

Anyways! Every time the bread week comes up I feel inspired to bake one, which made me research into proofing oven. I need one!

Well, turns out you can use your regular oven as a proofing oven. Place a tray with boiling water (~3 cups) on the bottom rack of the oven and place the bread on above rack, close the oven door and let it rise! Works like a charm! These soft and puffy pitas are the proof of how great and important the proofing oven is.

Happy Baking!

Pita Bread

Soft and puffy bread to pair with any mediterranean mains or enjoyed by itself.
Prep Time 20 minutes
Cook Time 8 minutes
Rising time 2 hours 20 minutes
Total Time 2 hours 48 minutes
Course Appetizer, Main Course
Cuisine Mediterranean
Servings 12 pitas

Ingredients
  

  • 469 grams bread flour
  • 1 packet of active dry yeast
  • 3/4 cup warm water around 110 F
  • 1 tsp plus 1 tbsp sugar separated
  • 2 tsp salt
  • 3 tbsp olive oil extra virgin
  • 1/3 cup greek yogurt whole milk preferred

Instructions
 

  • In a measuring cup/small bowl combine water, yeast and 1 tsp for sugar. Let the mixture sit until foamy, around 5 minutes.
  • In a stand mixer bowl with a paddle attachment combine flour, salt and 1 tbsp sugar.
  • Add the yeast mixture, olive oil and yogurt, mix at low speed until everything comes together.
  • Change to dough hook and knead the dough at medium low speed for 10 minutes. The dough should be soft and slightly sticky at the end of 10 minutes.
  • Transfer the dough on a clean work surface and form into a ball.
  • Oil a large bowl and transfer the dough ball in it, cover with plastic wrap and let it rise until double in size. Around 2 hours.
    Tip: Put a piece of tape on side of the bowl at approximately where double the height of the dough would be.
  • Preheat the oven to 500 F. Line two baking sheets with parchment paper and set aside.
  • Turned the the raised dough on a clean work surface and divide into 12 equal balls. Cover them with plastic wrap and let them rise for another 20 minutes.
  • Work on one ball at a time; roll it into 4 to 5 inch circles and place them onto prepared baking sheet.
  • Make sure the rolled pitas do not overlap.
  • Bake one sheet at a time for about 8 minutes, rotating the tray after 5 minutes.
  • Transfer the pitas to a wire rack to cool completely.

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