Pita Bread

This recipe comes from the Los Angeles Times California Cookbook. I've never actually used it as it was intended, but only to make pizza. The people who run a Turkish restaurant nearby make their own bread and use the same dough for pizza (suçuk pizza!); however, they don't put oil in their dough, or so they told me.

Half Full Ingredient
2.5-3 5-6 C “bread” flour
1.5 3 Tb sugar
1 2 tsp salt
1 2 pkg yeast. 1)
1 2 C H2O
2 4 Tb oil, but a more neutral-tasting oil, not olive oil (or just a little)
Yield
7 14 7-inch circles 1/8 inch thick (according to the cookbook)
270 539 sq. inches total surface 1/8 inch thick
3476 6952 cm2 total surface 3-4 mm thick
4 8 32 cm (13 inch) pizzas @ 804 cm2. Less if one prefers thicker crusts (as we often did)
  • Combine sugar, salt, yeast, and 1/3 of the flour.
  • Heat H20 and oil to about 50° C. Blend in to dry ingredients at low speed.
  • Beat 3 minutes at medium speed
  • Stir in about 1/2 of the flour to obtain a dough of kneadable consistency.
  • Knead until smooth and elastic (about 10 minutes) on countertop with remaining flour.
  • Let rise in covered, greased bowl until doubled, about 90 minutes.
  • Punch down. If making the “full” recipe, divide in two. Make ball(s), let rest on counter, 15 minutes, covered.
  • Divide into the number of crusts desired, and roll.

I would often, but not always, brush the rolled crusts with olive oil so they would absorb less tomato sauce (and thus stay lighter, in theory).

1) I was often stingy with the yeast, putting only half as much (depending on the claimed potency on the package, and considering a cup of flour is about 100 g.)

 
recipes/pita_bread.txt · Dernière modification: 2009/08/06 20:46 (modification externe)