Hellow guys, Welcome to my website, and you are watching Pita That Puffs (Perfect Pocket Every Time). and this vIdeo is uploaded by Helen Rennie at 2023-05-04T11:00:03-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Pita That Puffs (Perfect Pocket Every Time) |
| Video Uploader | Video From Helen Rennie |
| Upload Date | This Video Uploaded At 04-05-2023 18:00:03 |
| Video Discription | Pita That Puffs (Perfect Pocket Every Time) 00:00 Intro 01:02 The challenge of pita 01:35 Baking schedule 02:12 Making the dough 04:21 Shaping the balls 05:58 Rolling and Baking 08:24 FAQ ATK Pita Recipe that inspired me: https://youtu.be/ZK0ayq4as5c @AmericasTestKitchen Chicken Pita Sandwich: https://youtu.be/ryR7ZMYxMHo Refika’s Hummus: https://youtu.be/88ljbueBLBw @Refika Put into a bowl of a stand mixer in this order: 150g cold water (fridge temp, about 37F) 150g cold milk (fridge temp, about 37F) 56g olive oil 360g bread flour (start with 330g in a dry climate) 60g whole wheat flour 2 tsp SAF instant yeast 2 tsp sugar Mix using a dough hook on med-low speed until no dry flour remains. Stop the mixer and let the dough sit for 10 min. Add 10g of salt (3.75 tsp of Diamond Crystal Kosher Salt or just under 2 tsp of Table Salt). Mix on medium speed until the dough forms a satiny, sticky ball that clears sides of the bowl, about 8 min. Get out the following equipment: a scale, a lightly oiled small, an oiled half sheet set over a damp paper towel so that it doesn’t slide, a pastry scraper, a piece of parchment paper. Place the dough onto the oiled half sheet and shape into a smooth ball. Cut into 8 pieces of 95g each (use a scale and a small plate for checking the weight). Shape the dough pieces into smooth balls as shown in the video. Line the half sheet with parchment and oil it. Place the dough balls on top seam side down and dab with oil. Cover tightly with plastic and refrigerate for at least 24 hours and up to 4 days. Set the oven rack to the lowest position. Preheat to 450F (230C) for 30 min. Coat 1 dough ball generously with flour and place it on a well floured work surface seam side down. Roll out to a diameter of 6 inches (keep it seam side down). It’s important to avoid sticking and ripping the outside of the dough. If you get an occasional big bubble while rolling, it’s ok to pop it with a rolling pin. Brush off all the excess flour. Place the pita on a parchment paper (seam side down) and slide the parchment onto the stone or directly onto the rack. Bake for 2 min (it will be pale and not puffy). Flip with a spatula (to avoid shoving the pita to the back of the oven, insert the spatula from the right or left of the pita, not from the front). Bake another 2-3 min or until the pita puffs up and the bottom browns slightly. Remove to a paper towel lined baking sheet, brush with butter, and cover with a paper towel and then a dish towel. Repeat with remaining dough. Let them rest under the towel for 10 min and they are ready to serve. Leftovers can be cooled and stored in a zip lock bag for 1 day or frozen. To rewarm, wrap in foil stacking no more than 2 pitas and place in 350F (180C) oven until warm. Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ INSTAGRAM: https://www.instagram.com/helen.rennie |
| Category | Howto & Style |
| Tags | pita | pita that puffs | flatbread | how to make pita | pita pocket | helen rennie | helenrennie |
