Flatbread Recipe

 

INGREDIENTS :

Instant dried yeast weighing 7 g (2 tsp)

2 cups of warm water, or 480 ml.

4 tablespoons of olive oil plus an additional 2-3 tablespoons for brushing

Strong bread flour, 780 g (6 12 cups), plus additional for rolling (about 60 g or 12 cup).

1/4 cup sugar

1/4 cup table salt

INSTRUCTIONS;

Add the 480ml (2 cups) warm water to the bowl of a stand mixer (or a sizable bowl) along with the 2 teaspoons of yeast. Stir everything together, then wait for the water to foam for 5 minutes.

To the yeast mixture, add the 4 tbsp of olive oil, the 780g (6 12 cups) of flour, the 1 12 tbsp of sugar, and the 1 12 tbsp of salt.

The dough should be mixed by either using your hands or a stand mixer with a dough hook (preferred).

Once everything is incorporated, either by hand or in a stand mixer with a dough hook, knead the dough for 10 minutes. If you're kneading the mixture by hand, it's a good idea to lightly oil your hands and the work area to prevent sticking. The mixture will be fairly sticky.

The dough should be placed in an oiled bowl, covered with a moist towel or cling film, and allowed to proof for 60 to 90 minutes, or until it has doubled in size.

Cut the dough into twelve pieces. Form into balls and arrange on a board or tray, covering with a moist cloth to rest for a few minutes.

as you get ready to begin cooking them.

Flour the work surface just a little.

A medium-sized frying pan (cast iron works best) should be brushed or sprayed with a small amount of oil (about 14 tsp) before being heated up.

The diameter and thickness of one of the dough balls should be 19 cm (7.5 inches) in diameter and 1/2 cm (just under 14 inch).

Pita should be placed in the pan after being tossed around in your hands a few times to shake off extra flour.

Lightly oil the top of the pita in the pan and cook for 60 to 90 seconds, or until bubbles begin to develop. After that, flip a cook for an additional minute.

After every three or four pitas, place on a platter and continue, spraying the pan with oil.

Put the pitas on a stack on a plate (this keeps them soft) and cover with a tea towel to keep warm until you're ready to serve.

NOTES;

Plan ahead:

The pitas can be prepared ahead of time, cooled, and then placed on a dish. Wrap in cling film or foil. They should last two days at room temperature or three to four days in the refrigerator.

Freezing:

When freezing, place the pitas in a freezer bag with a piece of parchment paper in between each one (to prevent sticking). Before serving, defrost at room temperature.

Reheating:

The flatbreads can be served at room temperature, but you can also warm them through by sprinkling little water over them and baking them for a few minutes at 180°C (350°F) on a baking sheet with the door open.