Pita Bread

Ingredients

Units %
Part 1
Cake flour 10000g 0
Extra Soft 10% Premix 1000g 0
Milk Bak 300g 0
NCP Yeast Wet 400g 0
Water 5600g 0
Part 1 total 0

Working Method

Part 1
  1. Mix on slow speed for 2 minutes and then 10 minutes fast.
  2. Mould into round roll shapes (weight depends on customer) 40 – 80 grams.
  3. Place onto wooden trays or boards, cover with plastic and intermediate prove for 20 minutes.
  4. Flatten the dough and place back onto the boards (0.4 cm high).
  5. Proof for 30 minutes (0.8 - 0.9 cm high).
  6. Bake on the base of the oven, (must be on the base) for about 2 - 3 minutes.
  7. Oven temp 220° C.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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