Directions: |
Directions:In stand mixer, combine ingredients for PROOF, mix & let rest for 5 minutes.
Prepare parchment pieces for each dough piece and cooling pan with cloth to keep warm.
(You need a big work place for each piece of parchment to rest on).
Prepare your frying pan to cook each pita, make sure you DON'T add oil.
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To PROOF add all the flour & start mixer to #1(low speed); after 1 min., add 1 cup warm water & olive oil.
Turn mixer to #2 speed. Mix to combine then add another 1 cup of warm water.
Continue to mix until well combined then add 1 Tbsp. salt, lower mixer speed to #1 again.
Then add 1/2 cup of water, little at a time to check texture of dough. (it should be sticky but not too much)
Let mixer run for another 6 min.
After 6 min., check the dough texture again, it should be easy to handle but a bit tacky but easy to work with.
Cover & prepare your pans, floured board.
Take a tennis ball size or whatever size you desire & roll out into a 6" round circle about 1/3" thick (the size of a thick cardboard).
Take a dough in a size of a tennis ball more or less and roll into a round ball. It depends how you want your pita size you want. Flatten dough ball with rolling pin.
Take the flatten pita and put it on the piece of parchment paper you prepared. Flatten it a little bit when you place it on the parchment paper. It should be 1/4" thick, not thin as paper but thick like a thick cardboard. Cover & continue to roll out the rest of the pita dough.
Start at the first pita you rolled out, when you start cooking it.
Prepare the cooling pan with several cloths to keep it warm.
Place frying pan w/o oil on stove on medium heat.
Heat up on stove until lightly browned at the bottom and then flip over and cook the other side of pita same as the other side. (Don't wait for larger air pocket to form only the small ones. Flip over should be very slightly browned still white yet. When you see half the air bubbles form, flip over again.
Then it should rise again this time all the way high). Total flip times are 3 or 4x's. |
This recipe for Israeli Pita Bread is from