I did this for the first time today with my baking steel and they puffed!!!! Thank you! Q: Whole wheat pita, what are the proportions? ANother Q: In the Baking Steel cookbook, you suggest rolling the dough into the disks and then resting it. Why the change? Another Q: My baked things (pita and pizza) tend to have a lot of excess flour on them which makes the surface a little dry. Any suggestions for avoiding this? Final Q: DO you ever brush off the burned semolina and flour that accumulates on the steel when you cook multiples (for pita and also pizza)?
If i'm going to use whole wheat, add about 100 grams and remove 100 grams of all purpose. I wouldn't use much more than that. Rolling pin or stretch it out by hand. the idea is not too thin. We continue to learn as we go, so these are modifications. Both work. I'm sure we will continue to evolve and improve. Definitely remove excess flour in between rounds. Keep us posted.. andris
Do you ever make them with starter, instead of yeast? Do you think 100 g of starter would work well? With the overnight rise, I think it would work well.
Do you think you can roll these pitas out and pop them on cut out baking paper to plonk more easily onto the baking steel...or will it be way too hot 🔥 for the paper?
You can use the Baking Steel on a stove top. It will work beautifully. Just need to be mindful of oil falling off the sides. We do offer a.Griddle that is better for stovetop. But the Original Steel will work. andris
1 gram is all that's needed per 500 gram of flour. THe long fermentation takes care of any additional yeast needed....Also no sugar. That happens natrually in the fermentation. Give it a try. It will change your outlook. andris
Will you do a video on Naan or tandoori roti? There’s a challenge!
I did this for the first time today with my baking steel and they puffed!!!! Thank you! Q: Whole wheat pita, what are the proportions? ANother Q: In the Baking Steel cookbook, you suggest rolling the dough into the disks and then resting it. Why the change? Another Q: My baked things (pita and pizza) tend to have a lot of excess flour on them which makes the surface a little dry. Any suggestions for avoiding this? Final Q: DO you ever brush off the burned semolina and flour that accumulates on the steel when you cook multiples (for pita and also pizza)?
also curious about all these questions :)
If i'm going to use whole wheat, add about 100 grams and remove 100 grams of all purpose. I wouldn't use much more than that.
Rolling pin or stretch it out by hand. the idea is not too thin. We continue to learn as we go, so these are modifications. Both work. I'm sure we will continue to evolve and improve.
Definitely remove excess flour in between rounds.
Keep us posted..
andris
After they have puffed up they always reminded me of Portuguese man o' war when they had washed up on shore
ha.. yes...i could. see that.
Any advantage to a longer cold ferment? Or is longer than one day a disadvantage. Thanks
2-4 days is ideal..
Awesome recipe. Just a question... When are you going to post a video on those awesome bagel recipe?
We will do bagels again in the next few weeks. WE can't wait.....
Love it! Do you have any tips on cleaning the work surface and the plastic container used to mix and ferment the dough? It is such a pain for me.
Find something abrasive for the container. The opposite of a sponge. I use a metal scrubber. I'll show it next week.. Great question..
andris
Do you ever make them with starter, instead of yeast? Do you think 100 g of starter would work well? With the overnight rise, I think it would work well.
Do you think you can roll these pitas out and pop them on cut out baking paper to plonk more easily onto the baking steel...or will it be way too hot 🔥 for the paper?
You could use parchment. I just think it's a little better without with these higher temps..
can you use the pizza steel on the gas stove top?
You can use the Baking Steel on a stove top. It will work beautifully. Just need to be mindful of oil falling off the sides. We do offer a.Griddle that is better for stovetop. But the Original Steel will work.
andris
1 gram yeast? is that a mistake? No sugar at all?
1 gram is all that's needed per 500 gram of flour. THe long fermentation takes care of any additional yeast needed....Also no sugar. That happens natrually in the fermentation. Give it a try. It will change your outlook.
andris