Try this Pita Bread (Large Quantity) recipe, or contribute your own.
Suggest a better description(about 124, 4 0z units ) Dissolve yeast in water and set aside to proof( foam ) Dissolve sugar, salt, malt in water.Add the flour to it and stir well. add the dissolved yeast and mix well to form a dough. Add the shortening and mix well and let rise until light. Punch down and let rest 20 minutes before shaping. Scale ( weigh out ) into units( pieces )of 4 0z balls and let rest 15 minutes. Roll out to 1/8 inch thickness or slightly thicker circle. Place on sheet pans or peels dusted with cornmeal. let proof ( rise ) 3/4 in volume.Do not dock ( prick ). they will become puffy related to the fermentation when they are baked as the moisture is released. Bake in an oven or hearth on peels or baking sheets 460 degrees ( 237 to 240 C ) about 6 minutes. Units will be pale but done. They will collapse partially when cool. However when baked properly the pita will have an open pocket of dough. Note: Typically in the Mid East a 10 to 11% protein flour is used. If you use a stronger flour ( more gluten/protein ) your water amount will be variable. Note2: make sure your water temp is about 80 degree fareheit to maintain proper dough temperature Note 3: shortening is only added as a lubricant to the dough but it does help condition the dough Note4: if you plan to go commercial may I suggest you use dough conditioner to inhibit mold and increase shelf life. I dont know how you plan to use the 1000 pitas!! But good luck and glad I could help somehow!! Joan,"Flour Power" >From: LIR119@delphi.com From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Joan,"Flour Power" >From: LIR119@delphi.com
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Serving Size: 1 Serving (10815g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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