Pitta Bread

INGREDIENTS

(A)
500g high protein flour
3 tsp instant active yeast
(B)
2 tsp salt
½ tsp sugar
(C)
290ml cool water
(D)
20g shortening

METHOD

Mix (A), (B) mix till well combined using speed 1.

Add (C) and knead to form a dough using speed 2.

Add (D) and continue to knead at speed 2 till form smooth and elastic dough.

Cover it with a damp cloth and let it to proof for 45 minutes.

Take the dough and mould it into a ball. Let it rest for another 15 minutes.

Divide dough into 12 equal pieces about 100 g each. Let it rest for 10 minutes.
Each dough roll to 3mm thick, oval or round shape.

Place into baking tray and let it prove for 20-30 minutes.
Bake at 200c for 5-6 minutes till they puff up.

When the pitta cool, it will be soft, flat bread form a pocket, cut it half.


Tips.
Don’t over bake the bread into golden brown. Over baked will cause the bread to be hard and will form a pocket.


Equipment
KitchenAid KSM150 mixer