Reference: https://www.youtube.com/watch?v=pgdMwgqS5iE
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Recipe
Yield: 6 pita breads
Prep Time: 25 minutes
Resting Time: 1 hour, 40 minutes
Cook Time: 6 minutes
Ingredients:
1 ¾ cups (410 mL)
warm water (110 F/43 C)
1 ½ tsp (5 g) instant yeast
1 ¾ cups (260 g) bread flour
1 ¾ cups (260 g) whole wheat flour
1 Tbsp (15 mL) extra virgin olive oil
1 tsp (5 mL) sugar
1 tsp (5 mL) salt
Directions
1. Place all of the ingredient into the bowl of a stand mixer fitted with a dough hook and knead on low speed for a minute to incorporate the ingredients and then increase the speed one level and knead for 5 minutes until the dough is smooth and elastic. Alternatively, to mix by hand, place all the ingredients in a large bowl and stir with a wooden spoon until too tough to do so and then turn the dough out onto the counter and knead until elastic (try adding as little extra flour as possible while kneading) about 7 minutes. Place the dough into a bowl, cover with plastic and let rise for an hour (the dough will not double in size).
2. Turn the dough out onto your work surface and divide into six 150 g pieces (using a scale is best for evenly sized pita). Shape the dough pieces into rounds (try to not use flour for dusting), cover with a tea towel and let rest for 20 minutes.
3. With a rolling pin, roll out each piece of dough into a circle about 8-inches (20 cm) across (if the dough springs back when rolling, just set them aside 5 minutes and finish rolling them to the right size). Cover with a tea towel and let rest 20 minutes.
4. Preheat the oven to 450 F (235 C) and place 2 baking trays in the oven to heat.
Remove a baking tray from the oven, dust with flour and place 2-3 pita rounds on it.
Immediately return this to the oven and repeat with the second tray.
Bake the pita for 5-6 minutes (they will puff up like a balloon!) and then carefully remove them (they will let off steam if pressed) from the tray to an open tea towel.
Cover the pitas with the towel to deflate them and let them cool (this will soften them so they are tender and the pocket will open easily).
The pita breads are best enjoyed the day they are made.
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피타 브레드: Pita bread
ingredients:
1 tsp yeast
1 cup lukewarm water
1 cup all purpose flour
: sit 15 min for getting ready
1 1/2 Table spoon Olive oil
1 3/4 tsp salt
add 1 and 3/4 cup flour
: sit 2 hours before baking on the pan
Divide 8 pieces : sit 30 min to bake (+ add 15 min for the first one)
[준비물]
이스트 1 티스푼
미지근한물 1컵
밀가루 1컵
잘 섞어서 15분간 놔둔다. (이스트 발효를 돕는다)
1 1/2 테이블 스푼 올리브 오일
1 3/4 소금 (티스푼)
여기에다가 서서히 반죽할 때 밀가루를 더한다 (2컵까지)
2시간 반죽을 발효시킨다.
8등분으로 나누어서 30분 2차 발효를 시킨다.
그후 밀대로 쿼터 인치 정도 납짝하게 만든다 (1 센티)
중불보다 약간 높은 불에서 후라이팬으로 굽는다. 양쪽씩 3분 정도.
허무쓰를 만들어서 먹는다.
(갈반조/마늘/소금/레몬약간)
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글로리아배레서피:
1. 통밀 3컵반. 따뜻한물 1컵반. 오일1T. 설탕1T. 이스트1t 반을 반죽기에 넣어 반죽한다.
2. 1차 발효후 10개정도 나누어서 둥글게하여 2차 발효시킨다.
3. 2를 방망이로 하나씩민다. 1센치 두께로.
4. 3을 15분 동안 둔다.
5. 예열된 오븐 450도에 넣어 5분굽는다.
6. 반으로 자르면 포켓이된다
