Lindsay’s Recipes
Fluffiest Pita
12 servings
분량30 minutes
활동 시간1 hour
총 시간재료
2 cups warm water (480g)
4 tsp active-dry yeast
2 tbsp honey (42g)
4 2/3 cup all purpose flour (600g)
3/4 cup whole wheat flour (100g)
2 tsp kosher salt
2 tbsp olive oil (27g)
방향
Add all the ingredients to the bowl of a stand mixer fitted with the dough attachment. Mix on low to combine ingredients. Then increase speed to medium-low and continue to mix for 10-12 minutes, until the dough is completely smooth and elastic.
Transfer to a large greased bowl, cover with plastic wrap. Ideally let proof overnight in the fridge, but can proceed as soon as the dough doubles in size, about 1 hour.
Preheat oven to highest setting (500 or 550F) with a pizza steel, pizza stone, or an upside-down baking sheet. Remove dough from the fridge. Punch dough down with a floured hand. Turn out. Divide into 12 pieces, each weighing about 100g. Cover pieces with a towel.
On a barely floured surface (you might not even need flour). Flatten dough down. Then gather up all the corners into the center to create a ball-like object. Flip over and cup the ball, rolling it around a lot on the counter to create surface tension. Transfer to a floured tray and cover. Repeat with all dough pieces. Let them rest 20 minutes.
Lightly flour 3 pitas. Roll each to a 6 inch diameter circle (you need to really roll it to this length or they won't completely puff, if you like a dense pita for dips, then 5 inches might be sufficient). Quickly transfer to your preheated pizza steel. Let cook for 3-5 minutes, or until the pitas have puffed and are picking up color. Carefully transfer to a wire rack. Repeat with remaining pitas, working 3 at a time.
영양 정보
1회 제공량
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칼로리
237 kcal
지방 전체
3 g
포화 지방
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불포화 지방
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트랜스 지방
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콜레스테롤
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나트륨
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탄수화물 전체
45 g
식이섬유
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총 당류
-
단백질
6 g
12 servings
분량30 minutes
활동 시간1 hour
총 시간