Pita
This recipe makes approximately 15 pitas
Who doesn't love pita bread? But they have to be able to hold themselves together so you don't end up with half the filling on both arms. These pita breads are soft, with plenty of room for lots of delicious fillings, they're not too thick, but at the same time, they're elastic enough not to tear when the filling is added. If you think that sounds too good to be true, do yourself a favor and get them made right away. You won't regret it 😋
Pita
Preparation: >20 minutes Raising time: 30 minutes Total: > 1 h.
Ingredients
This recipe makes approximately 15 pitas
You will need:
Mixer, whisk, dough hook, pizza stone or baking steel.
7 dL lukewarm water
25 g yeast
80 g psyllium HUSK
Salt (I used approx. 10 g. flake salt)
7 g. Xanthan gum
50 g oil
150 g Sorghum
150 g whole grain rice flour
150 g Cornstarch
+ a little extra flour for rolling or a little cornmeal, which I think works really well for rolling all food “breads” such as pizza, tortillas, tacos and now also pita.
Start by placing your pizza stone at the bottom of the oven and turn the oven on to 265 degrees. The stone must be completely hot.
Method:
Pour the water, yeast and salt into the bowl and stir out the yeast. Add the HUSK and whisk (first medium speed, then full throttle) the mixture until it is a jelly that doesn't stick to your fingers. This takes about 4-5 minutes⏱
Meanwhile, you can weigh out the flour, xanthan gum and oil.
Add the flour and oil in four batches. All the flour and oil must be completely absorbed into the dough before adding more. Mix on medium speed.
Once all the flour and oil is added and the dough is homogeneous, mix at high speed for a few minutes. The dough should feel soft but not stick to your fingers. If it does, add a little extra wholemeal rice flour.
The dough should rise for 30 minutes in a warm place, covered.
Divide the dough into 70-80 g lumps and roll them out as round as possible.
Bake the pitas for about 3-5 minutes. Store them in a clean tea towel until serving.
Tips and storage:
〰 If some of the pitas don't rise, it doesn't mean they can't be used, because if you cut them open, there will most likely be a pocket anyway. And if, contrary to expectations, there is no pocket for filling, then you have a nice sandwich bread to eat with a soup, for example. Remember that all doughs are alive and therefore the result is not necessarily the same every time, but it takes a lot before the final result cannot be used for something.
〰 The pita breads can easily be frozen. Take them out in the morning and let them thaw at room temperature. If you warm them briefly in the microwave, they will retain their juiciness and elasticity, but I think they can also be warmed very briefly in a conventional oven, just make sure they don't get crispy.
〰 Store baked pita bread at room temperature for 2-3 days. Always warm them before use for the best flavor.
