![]() Once the oven reaches 260 Celsius (500 Fahrenheit), wait for another 5 minutes, then place the baking sheet on the lowest rack, and bake for 5 minutes.Cover the unrolled dough so they don't dry out. Since we are going to bake one baking sheet at a time, we will want to only roll 4 pieces of dough into 6" circles and place them on the greased baking sheet. If you use half-sheet pans, then each pan should fit 4 bread.Also, lightly grease your baking sheet (I use two half-sheet pans). Now would be a good time to preheat your oven to 260 Celsius (500 Fahrenheit).Turn the dough out to a lightly oiled work surface, and divide into 8 equal portions.Transfer the dough to a lightly greased bowl, cover with a wet kitchen towel/saran plastic, and proof for 1 hour, or until the volume is almost double.You may need to add a bit of flour (~40 gram more) if the dough is too sticky. Knead with hands for 10 minutes, or until the dough is smooth. Keep stirring until the dough is a shaggy mass. ![]() ![]() ![]() Once the yeast is ready, make a well to the flour mixture, and slowly stir in the yeast solution, along with oil.Meanwhile, whisk together 360 gram all-purpose flour, baking powder, and salt in a large mixing bowl.Let it sit for 10 minutes, or until foamy. Mix together warm water with active dry yeast and sugar.1 cup warm water (38 Celcius / 100 Fahrenheit).Oven-Baked Pita Bread Oven-Baked Pita Bread ![]()
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