Bakels
Baking ingredients since 1904

PITA BREAD

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Bread & Rolls - Specialty - Flat breads & Pizza bases
Recipe No:  R143d
USING BAKELS CIABATTA CONCENTRATE
Group  Ingredient KG
  Flour 5.000    100%
  BAKELS CIABATTA CONCENTRATE 0.500    10%
  BAKELS INSTANT ACTIVE YEAST 0.060    1.2%
  Water 3.200    64%
  Honey 0.100    2%
  Olive Oil 0.100    2%

  Total Weight 8.960
Method:  1. No time dough.
2. Place all ingredients in bowl and mix dough until fully developed.
3. Dough temperature 30C. Rest dough for 10 minutes.
4. Scale and mould as desired (18cm round).
5. Pin out round or oval to 4mm thick. Rest for 10-15 minutes.
6. Place on hot tray and bake at 250C for approximately 5 minutes or bake on the sole of the oven, turning the pita bread over after 2.5 minutes.
Notes:  If using Compressed Yeast, use 175g in above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  44.5 Pita breads scaled at 200 g.