Fluffiest Pita

• 份量: 12 servings
• 活動時間: 30 minutes
• 總時間: 1 hour

食材

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)

步驟

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.

營養

• 卡路里: 237 kcal
• 總脂肪: 3 g
• 總碳水化合物: 45 g
• 蛋白質: 6 g