chef john's pita bread
Ingredients
- Servings: 8
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (90 to 100 degrees f/32 to 38 degrees c)
- 1 cup all-purpose flour
- 1 1/2 tablespoons olive oil
- 1 3/4 teaspoons salt
- 1 3/4 cups all-purpose flour, or more as needed
- 1 teaspoon olive oil, divided
Recipe
Preparation Time: 30 mins
Cook Time: 10 mins
Ready Time: 3 hrs 15 mins
- place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. mixture will bubble and foam.
- pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. if dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
- knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. turn dough out a floured work surface and form into a ball.
- wipe inside of bowl with 1/4 teaspoon olive oil. turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
- remove dough from bowl and place a floured work surface. lightly pat into a flat shape about 1 inch thick. use a knife to cut dough into 8 pieces.
- form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
- cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
- sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. let dough round rest for 5 minutes. repeat with remaining dough balls.
- brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. flip, cook 2 more minutes, and flip back original side to cook for about 30 more seconds. pita bread will begin to puff up and fill with hot air. stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.
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