A Complete Guide and Recipe to Make Pita Bread! | Fruit Yeast Water
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- Опубликовано: 25 авг 2024
- A complete guide to making tasty and delightful pita bread! This is a perfect recipe to try for beginners, or anyone who likes pita bread.
I've also got a lot of tips on how to get pitas that fully puff and separate beautifully into 2 even layers. Enjoy!
feat. @SeraphineLisheChannel
RECIPE
POOLISH
100 gr bread flour
100 gr fruit yeast water (or 100 gr water + 1/4th tsp instant yeast)
1. Combine all ingredients in a medium-small mixing bowl, until all the flour is properly hydrated.
2. Cover and leave for 12 - 18 hours.
FINAL DOUGH
200 gr poolish
60 gr water
5 gr salt
5 gr sugar
16 gr olive oil
150 gr bread flour
1. In a mixing bowl, add the poolish, water, olive oil, sugar, and salt. Stir to dissolve poolish.
2. Add the bread flour, and mix until it forms a shaggy mass.
3. Turn dough out onto a work surface and knead it for 4 - 5 minutes, until it has developed some gluten.
4. Cover the dough to prevent it drying and let it rest for 30 minutes.
5. Continue kneading the dough for another 9 - 10 minute until it passes the windowpane test: if the dough is capable of being stretched out thin enough to see light through it, then it has passed.
6. Prepare a bowl by lining it with olive oil.
7. Round the dough into a boule and then place into the lined bowl.
8. Leave to rise until the dough doubles in size, about 4 - 5 hours at 25°C. If desired, you can also cold ferment or retard the dough by placing it into the fridge for up to 18 hours.
9. Turn the dough out onto a lightly floured surface.
10. Fold it into a rectangle, patting out any large bubbles along the way.
11. Using a scraper, divide it into 5 equal pieces. On a scale, each should weigh about 85-87 grams.
12. Make each piece into a round ball, by tucking the edges under and sealing. You can round further with your palms to make them more circular.
13. Cover the rounded dough pieces, and leave them to rest for 30 minutes.
14. Roll out all the dough portions with a rolling pin to under 0.5 cm thickness, or to your preferred one. Take care not to rip or tear the surface.
15. Cover with a cloth, and let the rolled out disks rest on a floured surface for 25 minutes.
16. Prepare a pan by preheating it to a searing hot temperature, you should be able to feel the heat with your hand above the pan. Do be careful not to burn yourself!
17. Turn the heat down just before putting the pitas in. Put them in top side down.
18. Flip the pita a few times to prevent burning.
19. After a few flips, the pita will puff and it is done at that point. You can cook for longer for more browning on the sides.
20. Enjoy the pitas!
#pitabread #bakingwithfruityeastwater #naturalyeast
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Хобби
I’m Lebanese so I’ve been eating Arabic bread all my life. You are very good👏🏻
Very solid explanation and recipe, as always. I'm going to try this very soon.
I have watched MANY clips on how to make these and THIS IS THE BEST explanation of why they don’t poof up and why they will! THANK YOU SO MUCH!! I am saving this clip! ❤❤❤
There is a new version of the video here: ruclips.net/video/CIBNQUs62Lg/видео.html
In this new version we use Poolish and instant yeast.
Waooh this the best pitas'receoipe bread I have ever seen . I understood why mine are not flatting up like a balloon. I will try the overnigth fermentation method . It is the one I m using for my donought. Thk Love , you save my daughter fingers food buffet. I m going to join your community right now😘❤❤❤❤
You have a beautiful English language describe all the detail of every step, thank you ❤
I love how u explain everything in details. ❤️
Glad you think so, thanks 🙏
Very nice. Thank you. Excellent explanation.
Thanks so much. I love pita bread, but various videos I watched could not give me this detailed guide to do a delicious and puffy pita as yours
Glad it was helpful!
Wah bagus aekali hasilnya
Wow really want to eat
Excellent teacher
Thank you for this tutorial. Watching your video I realize I don't need my dough anywhere near long enough. That's probably why mine don't puff up as much. Thank you.
knead
@@Luming-di9rf Haha I realized that after I had sent it.
@@carolyn4418 No worries. Happens to the best of us.
@@Luming-di9rf At the time I was thinking "I NEED TO MAKE THESE" haha
I started writing all these procedures out, then when she she said to refrigerate 18 hours and I saw that upside down bowl of loose mass dough- i decided I would never have the patience for this recipe and I wadded the paper up😂 Leave it to bakers with more patience 😉
In fact you dont need to wait for 18 hors :) . you just forget it during that time :) ; i do it end of the day then next day morning i can résumé.. easy !!! Poolish is a plus worth it ..🎉
❤️❤️❤️👌 Seraphine and Novita, Came across your channel last night, whilst researching the Tang Zong method.(Yours is excellent) I have been bing watching like an addict, up to 2.30 a.m. Now watching first thing in the morning.
❤️❤️❤️Your succinct details and❤️❤️❤️all the science behind it. ❤️❤️❤️ First time I came across Poolish. Very interesting how you do yours with star fruit and other ideas.
😍Your avid newest fan and subscriber.👌👍😘xxx watching from England,London.
P.s. Can you tell us how did you both became such wonderful bakers etc?
Thanks! Baking has always been an interesting subject in the family, but having to stay at home for such a long period of time really accelerate our passion for baking.
Yasss pls do more!!!
Incredible recipe and process - your channel is exceptional. May I ask - what are your thoughts on using both tangzhong and poolish in a pitta bread recipe?
You may want to watch this: ruclips.net/video/CIBNQUs62Lg/видео.html
@@NovitaListyani thank you very much, excellent
Excellent tutorial! It is so frustrating not getting the puff, I have done that several times. Thank You for all of the important tips too!
is there any chance you might be able to do an express pita recipe w fewer steps for people that don’t have so much time?
Thanks for your comprehensive tutorial on poolish.However, I find that others use only a portion of the yeast whereas you input all of it in the poolish.Do you think this difference will affect the outcome.
Thank you ,good luck with your channel
Can i use milk instead of water in the final dought and eleminate sugar from the recipe ?
Thank you for the wonderful recipe
Where do you keep the poolish overnight
😊😊😊😊😊😊😊😊
In the fridge?
Yes, correct
@@NovitaListyani thank you 🪻
Request di Bali lg donk kak.. Review Tanah Lot😁
Hi novita thanks so much for the video,would really love to try.
Can I substitute whole wheat flour instead of bread flour.
I thought you start with the Dhu and how to prepare not the science of puffing lol
Asli orang mana ni yg punya Channel