The tea towel will help prevent the pita pockets from drying out too much during the cooling period. Remove from the oven and let them cool while wrapped in a clean tea towel. Meanwhile heat the oven to 475 F (250 C).īake the pitas until they puff up about 7-8 minutes. Place them on a cookie sheet and allow them to rest for 45 Take each disk and roll it out with a rolling pin until it Let them rest for 30 minutes so they can rise again. Rolling and flattening them with your hands until they are smooth disks. Turn the mixture out onto a floured board and divide it into 4 balls. Let the mixture rise for about 1 to 2 hours until it doubles in size. Mix all the ingredients in a large bowl ( no need to knead!!) until all the ingredients come together. But sometimes that crisp outer layer takes on the expanded shape as it is baking and keeps a bit of the puffed up look.Įither way, your homemade pita pockets will taste amazing! PITA RECIPE Ingredients & Supplies When you remove your delicious fresh baked pitas from the oven they will deflate as the steam inside cools. Since the outer shell of the pita is already crisping up and has gluten which is elastic, it resists rupturing, creating that perfect little pocket inside. The steam is a gas that pushes out against the walls of the dough blowing it up like a balloon. That’s exactly what happens inside our homemade pitas. We know gas takes up more space and expands. ![]() While baking pita pockets the outside of the dough starts to heat and crisp, while moisture is trapped inside where it turns to steam. The answer is a combination of heat and moisture.
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