Yields
15-20 pitas
Prep time
10 mins
Cook time
15 mins
Scaling of Ingredients:
| Ingredients | % | grams (small batch) | grams (medium batch) | grams (large batch) |
|---|---|---|---|---|
| White bread flour | 100 | 1 000 | 5 000 | 10 000 |
| Sugar | 2.3 | 23 | 115 | 231 |
| Yeast | 1 | 10 | 50 | 100 |
| Salt | 1.2 | 12 | 62 | 123 |
| Oil | 4.3 | 43 | 215 | 430 |
| Water ± | 65 | 650 | 3 250 | 6 500 |
| Total weight ± | 1 738 | 8 692 | 17 384 | |
| Makes | 15–20 pitas | 75–100 pitas | 150–200 pitas |
Method
1. Sift all the dry ingredients together.
2. Add the oil, and gradually add in the lukewarm water, until the dough comes together. The dough should be soft, not sticky.
3. Continue mixing until the dough is smooth, elastic and bounces back when pressed.
4. After mixing, cover the dough with a plastic sheet and allow the dough to rest in a warm area until doubled in size. Knock down the dough and divide into individual pieces. Mould into smooth balls; pressing in a circular motion, flatten into a flat round shape about 5 mm thick. Place onto greased trays and cover with a plastic sheet for 15-20 minutes. Meanwhile, preheat the oven to 230ºC.
5. Lightly brush both sides of the pita breads with oil and carefully place the pitas onto the baking trays.
6. Bake for 10 minutes until the pitas are golden and have puffed up.
Variations, Hints and Tips:
- Add in 0,5% dried herbs to the flour mixture when making the dough.
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