pita.

Leavened flatbread from the Middle-East and Mediterranean. The ones in the picture are a different recipe, this recipe is much more flat, less dense and puffy like the ones you get at a souvlaki/shwarma place.

Execution:

1. bloom the yeast.

• Combine water, yeast, and sugar. Allow the mixture to bloom for 10-15 minutes or until frothy.

2. knead, proof, shape.

• Whisk together flour and salt, add the yeast mix.

• Knead in the bowl until the flour is hydrated.

• Transfer the dough onto a work surface and knead using the slap & fold technique for 10-12 minutes or until smooth.

• Or use a stand with the kneading attachment on medium speed for 6-8 minutes.

• The dough will be very sticky to start, do not add flour.

  how to slap & fold.

  First grab underneath the dough with just your fingertips at 12 and 6 o'clock, lift the dough slightly off the surface, rotate it 90 degrees, and slap the bottom portion onto your work surface, giving the dough a stretch towards yourself before folding it over itself with the dough being held by your hands, repeat.

• Grease a bowl with olive oil, roll the dough into a tight ball, transfer the dough to the bowl, cover with a damp towel and place in a warm environment for 30-45 minutes or until doubled in size.

• Place the dough onto a work surface then divide and shape into nine pieces, each weighing 90-95g, shape the dough into balls.

• Flatten each portion into a disk, fold the corners into the middle, flip and roll into a tight balll. Using your palm in a cupped "C" position, roll the ball in a circular motion on your work surface to create a tight outer skin.

• Dust the dough balls with flour, place them on a baking tray, and wrap the tray tightly with plastic wrap.

3. bake.

• Preheat a convection oven to 550°F, place a pizza steel or a cast-iron skillet inside the oven and allow to preheat for 30 minutes.

• Generously flour your work surface, roll out each ball of dough to about 1/4cm thick.

• Avoid any pinching or folding of the dough while rolling out your dough wont form an air pocket, keep the unrolled balls of dough under a towel to prevent drying.

• Transfer the prepared dough onto your pizza steel or cast-iron skillet and bake for 1-2 minutes, or until the bottom is browned, and the pita has puffed up.

• Remove the pita from the oven, keep warm in a kitchen towel and serve.

4. storage.

• Store at room temperature for 3-5 days.

• In an airtight bag, store in the fridge for up to 1 week, or in the freezer for 3 months.

• To reheat, splash with a touch of water and place in a 350°F oven, remove once warm.

suggested:

hummus b’tahini.

chicken shawarma.

souvlaki.

tzatziki.

understanding gluten, starch & yeast.