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Pitta Bread
Ingredients
| Flour | 100% | 10000 g |
| Salt | 1,56% | 156 g |
| Yeast | 2,73% | 273 g |
| Pitta Preservative | 4,22% | 422 g |
| Vegetable oil | 0,78% | 78 g |
| Water approx. | 46,88% | 4688 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 34-35ºC. |
| Dough rest | Approx. 20 minutes. |
| Scale | Pieces of 30-60 grams. |
| Pinning | Pins from round to oval. |
| Dough rest | Approx. 16 minutes. |
| Intermediair proof | Approx. 6 minutes in Pockets |
| Baking | Approx. 8-9 minutes at 350ºC. |
