We love sandwiches - very different. And here such cakes "with a pocket" used to be often bought in a store. It's good that you don't have to go far - there was a bakery nearby. How many times have I tried to cook according to different recipes - it turned out to be ordinary bread. Delicious, but no pocket... And finally I found out what is the reason why my pita did not puff up in the oven! Now I do not buy it in the store - I prepare such cakes myself. Everything turned out to be very simple!
Making dough. I add yeast to the sifted flour (600 g) (I use dry fast-acting, which are added directly to the flour). If you don't use dry ones, you can take pressed ones. But then they need to be diluted in warm water, add sugar and a spoonful of flour.
We need warm water! I dissolve sugar and salt in it.
Pour water into flour and yeast and knead the dough. First with a spoon, then with your hands. In the process I add vegetable oil (I have olive oil, but you can do anything)
Add the rest of the flour (gradually!) And knead the dough well. You need to knead for 10 minutes, no less. The dough is very elastic and soft. It is very important not to clog the dough with flour! Therefore, even if it sticks a little, I try not to add a lot of flour. The dough should not stick to your hands. But at the same time, it stretches a little behind the hands (this is clearly visible in the video). Here:
When the dough is ready, I put it in a greased bowl. Cover with a towel and leave it there for about an hour. Or one and a half (you need to look at the test). It should increase well (about 2-2.5 times)
Here's what I have in an hour:
I spread the dough on a board and divide it into 12-15 pieces. Rounding each piece. And, covered with a film, I leave it for about 15 minutes.
Rounding each piece. And, covered with a film, I leave it for about 15 minutes.
And that's all. Can be rolled out. Roll it thin! The thickness of the cake should be no more than 5-6 mm. This is the first reason why the pita might not puff up in the oven! Therefore, it is very important to roll out the cake thinly! The cake should be free of bends and round!
And finally, the second reason why the pita does not puff up is a cold oven and a cold baking sheet (or rather, not hot enough).
Very important! Before baking, the oven must be preheated to the maximum temperature (240-250 degrees)! And more importantly - the baking sheet on which the pita will be baked also needs to be reheated! I put the cakes on baking paper in three pieces.
When the oven has warmed up well, I quickly open the door, very, very quickly put the paper with prepared cakes on a hot baking sheet and immediately close the oven door! The temperature is maximum! I cook in the top + them for 8 minutes. At about the third minute, the cake is inflated. You do not need to brown too much, otherwise you can dry out! If you cook with convection, then 6-7 minutes is enough.
And one more very important detail!
The oven needs to be preheated very well again (together with the baking sheet, up to 240-250 degrees) before putting the next batch of cakes to bake! Otherwise, the cakes will not puff!
I use such cakes instead of bread and for sandwiches. Delicious with meat. For the holidays, I use pita as plates for salads. I will share the recipe for a salad in such a bread plate soon. Therefore, in order not to miss - subscribe to my channel))
RECIPE:
• Flour - 700-750 g
• Water (warm) - 450 ml
• Yeast (dry) - 7 g (if pressed - then 25 g)
• Sugar - 2 tsp.
• Salt - 1 tsp.
• Vegetable oil - 2 tbsp.