You want the pan to keep its temperature while cooking and its lid to lock the steam in. The best way to cook your traditional Greek Pita bread is in a non stick, heavy pan that comes with a lid. To get a more traditional look poke some dimples with your fingers or with a fork. Using a rolling pin or your hands stretch the dough to form a round 20cm/8 inches wide pita! If the dough springs back, let it rest for a few minutes and try again – its gluten just needs some time to rest. Shape it! After your dough is done rising, gently deflate it, split into portions and shape them into some nicely tight balls. If your home is a bit on the cold side you can accelerate the proofing by putting your dough in your oven pre-heated to 40C/100F. Your dough is ready when it has doubled in size. Let it rest in a warm place: Coat your dough with some oil to prevent it from drying out and then cover your bowl with a kitchen towel and some cling film and let it rest in a warm place. Don’t be afraid to add a little less or a little more flour to get the right consistency! Knead your pita bread dough: Pour in your yeast mixture, flour and salt in a bowl and use your hands or a stand mixer to knead it until its soft, elastic and a bit sticky. Secondly, its ready to go when its mixed with the flour! Firstly and most importantly, its a great test to make sure the yeast is fresh and active and will get your pitta bread all nice and fluffy. Prepare your yeast: Dissolve your yeast in a bowl with the water and sugar and wait for it to froth. All you really have to do is follow these four simple steps: This pita bread recipe is made with only 4 ingredients and the whole process is really simple. This is a very simple step-by-step Greek pita bread recipe for you to recreate this delicious traditional delight from scratch.
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