Author: Chef

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Makes 12 Biscuits
• TIME 50 minutes
• Why This Recipe Works
• Best Drop Biscuits
• Gather Your Ingredients
• 2 cups unbleached all-purpose flour (10 ounces/283 grams)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• ¾ teaspoon table salt
• 1 cup buttermilk (cold)
• Before You Begin
• *

Instructions

1. We wanted a drop biscuit recipe that would offer a no-nonsense alternative to traditional rolled biscuits, with the same tenderness and buttery flavor.
2. Replacing milk with buttermilk intensified the flavor and improved the texture of our biscuit recipe.
3. Allowing melted butter to clump in the buttermilk added height, since the water in the butter expanded and evaporated in the oven.
4. 8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
5. If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be used instead.
6. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice and let stand 10 minutes.
7. A 1/4-cup (#16)
8. portion scoop can be used to portion the batter.
9. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.
10. Adjust oven rack to middle position and heat oven to 475 degrees.
11. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl.
12. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps (see photo below).
13. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
14. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high).
15. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
16. Bake until tops are golden brown and crisp, 12 to 14 minutes.
17. Brush biscuit tops with remaining 2 tablespoons melted butter.
18. Transfer to wire rack and let cool 5 minutes before serving.

Description

Ingredients

• Tangzhong:
• 2 Tbsp (20g) bread flour
• 2 Tbsp (27g) water
• 4 Tbsp (60g) whole milk
• Bread Dough:
• 2.5 cups (320g) bread flour
• 1 Tbsp (9g) active dry yeast (instant works as well)
• 3/4 tsp (3g) fine sea salt
• 1/2 cup (120g) whole milk
• 1/4 cup (56g) granulated sugar
• 3 Tbsp (42g) unsalted butter, softened
• 1 whole egg, room temperature
• Egg wash:
• one egg
• splash of whole milk (about 2 tablespoons)
• Garlic Butter
• 1-2 cloves garlic
• 1/4 cup (56g) unsalted butter

Instructions

1. For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
2. Once thick, remove from heat and let it cool to room temperature.
3. For the primed yeast mixture, add and mix together.
4. Store in a warm area and let sit for 10 minutes.
5. In a stand mixer bowl, add the dry ingredients.
6. Add in milk and yeast mixture, the tangzhong mix, and a whole egg.
7. Mix on low speed, scraping the sides occasionally.
8. When dough starts coming together, increase speed to medium-low.
9. Gradually add butter until incorporated and nothing sticks to the sides.
10. About 5-7 minutes.
11. Dump dough onto a work surface and roll into a tight ball.
12. Place dough into a lightly greased bowl and cover with a damp towel.
13. Let rise at room temperature for 1-2 hours, or doubled in size.
14. Punch dough down and dump onto a lightly floured work surface, and divide into 9 equal pieces (75 g each).
15. Lightly grease a 9×9 inch baking dish, roll dough pieces into small tight balls and place into the baking dish in rows of three.
16. Cover with a damp towel and let proof for 1-2 hours.
17. Brush with egg wash (egg beaten together with a splash of whole milk).
18. Bake in a preheated oven set to 350F for 28-30 minutes.
19. For the garlic butter, finely chop garlic and add to a cold pan with unsalted butter.
20. Heat over medium heat.
21. Sweat the garlic for 30 seconds and immediately remove from the heat.
22. Remove buns from oven and immediately brush with garlic butter and flaky salt.

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Makes 22 croissants
• TIME 2 hours, plus 3 hours resting, 4¾ hours chilling, and 1 hour freezing
• Why This Recipe Works
• Croissants
• Gather Your Ingredients
• 3 tablespoons unsalted butter, very cold
• 24 tablespoons unsalted European-style butter, very cold (3 sticks)
• 1¾ cups whole milk
• 4 teaspoons instant or rapid-rise yeast
• 4¼ cups (21¼ ounces/602 grams) all-purpose flour
• ¼ cup (1¾ ounces/50 grams) sugar
• 2 teaspoons salt
• 1 large egg
• 1 teaspoon cold water
• Before You Begin
• *

Instructions

1. The layered structure that characterizes croissants is formed through a process called lamination: A relatively lean yeasted dough is wrapped around a block of butter, and then the package is rolled out and folded repeatedly to form paper-thin layers of dough separated by even thinner layers of butter.
2. Due to increasing gluten formation, the dough becomes more difficult to roll with every turn, so we were relieved to find that three turns was sufficient to yield a light pastry made up of hundreds of delicate layers.
3. High-protein all-purpose flour struck the right gluten balance: enough to support all that butter but not so much that we struggled with the dough.
4. Using the right butter was important, too.
5. The higher water content of conventional butter caused it to break up in the dough, which meant that the dough layers stuck together, resulting in less lift.
6. Using higher-fat European butter worked much better and was worth the extra expense.
7. Lastly, giving the dough and butter packet a couple of intense 30-minute chills in the freezer brought the two components to a more comparable consistency, making it easier to maintain distinct layers.
8. Twelve croissants are baked first; the remaining 10 can be frozen.
9. The croissants take at least 10 hours to make from start to finish, but the process can be spread over two days.
10. We strongly encourage using high-protein all-purpose flour, such as King Arthur, and European-style butter (we like Plugrá).
11. If the dough retracts or softens at any point, fold it into thirds, wrap it in plastic, and freeze it for 15 minutes.
12. Do not make these in a room that is warmer than 80 degrees.
13. Melt 3 tablespoons butter in medium saucepan over low heat.
14. Remove from heat and immediately stir in milk (temperature should be lower than 90 degrees).
15. Whisk in yeast; transfer milk mixture to bowl of stand mixer.
16. Add flour, sugar, and 2 teaspoons salt.
17. Using dough hook, knead on low speed until cohesive dough forms, 2 to 3 minutes.
18. Increase speed to medium-low and knead for 1 minute.
19. Remove bowl from mixer and cover with plastic wrap.
20. Let dough rest at room temperature 30 minutes.
21. Transfer dough to parchment paper–lined rimmed baking sheet and shape into 10 by 7-inch rectangle about 1 inch thick.
22. Wrap tightly with plastic and refrigerate for 2 hours.
23. BUTTER BLOCK: While dough chills, fold 24-inch length of parchment in half to create 12-inch rectangle.
24. Fold over 3 open sides of rectangle to form 8-inch square with enclosed sides.
25. Crease folds firmly.
26. Place 24 tablespoons cold butter directly on counter and beat with rolling pin for about 60 seconds until butter is just pliable but not warm, then fold butter in on itself using bench scraper.
27. Beat into rough 6-inch square.
28. Unfold parchment envelope.
29. Using bench scraper, transfer butter to center of parchment, refolding at creases to enclose.
30. Turn packet over so that flaps are underneath and gently roll until butter fills parchment square, taking care to achieve even thickness.
31. Refrigerate at least 45 minutes.
32. LAMINATE: Transfer dough to freezer.
33. After 30 minutes, transfer to lightly floured counter and roll into 17 by 8-inch rectangle with long side parallel to edge of counter.
34. Unwrap butter and place in center of dough.
35. Fold sides of dough over butter so they meet in center.
36. Press seam together with fingertips.
37. With rolling pin, press firmly on each open end of packet.
38. Roll out lengthwise into 24 by 8-inch rectangle.
39. Starting at bottom of dough, fold into thirds like business letter into 8-inch square.
40. Turn dough 90 degrees counterclockwise.
41. Roll out lengthwise again into 24 by 8-inch rectangle and fold into thirds.
42. Place dough on sheet, wrap tightly with plastic, and return to freezer for 30 minutes.
43. Transfer dough to lightly floured counter so that top flap opens on right.
44. Roll out dough lengthwise into 24 by 8-inch rectangle and fold into thirds.
45. Place dough on sheet, wrap tightly with plastic, and refrigerate for 2 hours or up to 24 hours.
46. SHAPE: Transfer dough to freezer.
47. After 30 minutes, transfer to lightly floured counter and roll into 18 by 16-inch rectangle with long side of rectangle parallel to edge of counter.
48. Fold upper half of dough over lower half.
49. Using ruler, mark dough at 3-inch intervals along bottom edge with bench scraper (you should have 5 marks).
50. Move ruler to top edge of dough, measure in 1½ inches from left, then use this mark to measure out 3-inch intervals (you should have 6 marks).
51. Starting at lower left corner, use sharp pizza wheel or knife to cut dough from mark to mark.
52. You will have 12 triangles and 5 diamonds; discard scraps.
53. Unfold diamonds and cut into 10 triangles (making 22 equal-size triangles in total).
54. Position 1 triangle on counter.
55. (Keep remaining triangles covered with plastic.) Cut ½-inch slit in center of short side of triangle.
56. Grasp triangle by 2 corners on either side of slit and stretch gently, then stretch bottom point.
57. Place triangle on counter so point is facing you.
58. Fold down both sides of slit.
59. Roll top of triangle partway toward point.
60. Gently grasp point with 1 hand and stretch again.
61. Resume rolling, tucking point underneath.
62. Curve ends gently toward each other to create crescent.
63. Repeat with remaining triangles.
64. Place 12 croissants on 2 parchment-lined rimmed baking sheets at least 2½ inches apart.
65. Lightly wrap with plastic.
66. Let stand at room temperature until nearly doubled in size, 2½ to 3 hours.
67. (Shaped croissants can be refrigerated for up to 18 hours.
68. Remove from refrigerator to rise and add at least 30 minutes to rising time.)
69. After croissants have been rising for 2 hours, adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees.
70. In small bowl, whisk together egg, water, and pinch salt.
71. Brush croissants with egg wash.
72. Place croissants in oven and reduce temperature to 400 degrees.
73. Bake for 12 minutes, then switch and rotate baking sheets.
74. Continue to bake until deep golden brown, 8 to 12 minutes longer.
75. Transfer to wire rack and cool about 15 minutes.
76. Serve warm or at room temperature.
77. TO MAKE AHEAD: After shaping, place 10 croissants 1 inch apart on parchment-lined sheet.
78. Wrap with plastic and freeze until solid, about 2 hours.
79. Transfer to zipper-lock bag and freeze for up to 2 months.
80. Bake frozen croissants as directed from step 8, increasing rising time by 1 to 2 hours.

Description

Ingredients

• Review raw notes for ingredients.

Instructions

1. https://www.thepioneerwoman.com/food-cooking/recipes/a44068265/pumpkin-bread-recipe/

Notes

• Imported from incomplete raw notes; ingredient list needs a quick review.

Description

Ingredients

• Roadhouse Rolls (around 65-68% hydration):
• 3.25 teaspoons instant yeast – 12g
• 120g cup warm water
• 1050g all-purpose flour
• 465g whole milk, Scalded and cooled to lukewarm
• 110g granulated sugar
• 2 teaspoons fine sea salt -12g
• 1/8 teaspoon diastatic malt powder
• 50g unsalted butter, melted and slightly cooled
• 2 whole eggs
• 3 tbsp. melted butter for brushing
• Smoked flakey salt
• Charred Cinnamon Honey Butter:
• 3 cinnamon sticks, lightly charred, broken into tiny pieces by pounding
• 3/4 cup salted butter, softened – 161g
• 1/4 teaspoon fine sea salt – 2 g
• 1/4 teaspoon fresh grated nutmeg
• 1/8 teaspoon very finely ground black pepper – less than a gram
• 1/4 cup powdered sugar – 29g
• 1 tablespoon wildflower honey – 20g
• 1 tablespoon buckwheat honey – 20g
• 1 vanilla bean, scraped of beans

Instructions

1. Roadhouse Rolls (around 65-68% hydration):
2. Preheat oven to 375F
3. In a medium-size pot, over medium-high, add the milk, bring it to a boil, cut the heat, pour it into a bowl, and cool it down over an ice bath.
4. Once it cooled down, add 120g.
5. of filtered water, heat it to 95F, and add the yeast, dissolve, and reserve.
6. In a stand mixer bowl, add the flour, sugar, salt, and diastatic malt powder; this last ingredient is optional.
7. (helps with color and flavor)
8. Using the hook attachment, add in a string the melted butter (not hot) and mix; once it is incorporated, add the milk and two whole eggs.
9. Mix until the dough does not stick to the sides of the bowl.
10. Take your dough out, form a ball, place it into a greased bowl, cover with plastic wrap, and let it rise for one to one and a half hours at room temperature or until it doubles its size.
11. Take off the plastic wrap and punch your dough, pour it out on a floured surface, cut your dough into 40 even pieces, shape them into balls by maintaining board contact constantly.
12. Place them on a lined sheet tray, cover it with plastic wrap, and let them proof for twenty minutes.
13. Then, take the wrap off, spray them with water and immediately pop them in the oven for 15 to 18 min.
14. Brush each one of the buns with melted butter, and sprinkle some smoked flaky salt on top.
15. Charred Cinnamon Honey Butter:
16. Using a blow torch, char three cinnamon sticks on both sizes.
17. Let them cool down, break them into small pieces, blend them until you get a fine powder, and pass it through a sifter.
18. Place the softened butter, salt, a black pepper pinch, two teaspoons of charred cinnamon powder, a bit of freshly grated nutmeg, and the beans of half a vanilla bean pod in a mixing bowl and give it a good whisk until smooth.
19. Add the powder sugar, and whisk vigorously to incorporate some air.
20. Add and incorporate honey (optional).

Description

Ingredients

• For Tangzhong:
• 2 tablespoons (20g) bread flour
• 2 tablespoons (27g) water
• 4 tablespoons (60g) whole milk
• For Dough:
• 1/2 cup(120g) whole milk @ 95f (30c)
• 1 tablespoon (9g) instant yeast
• 2.5 cups (320g) Bread flour
• 1 teaspoon (7g) fine sea salt
• 2.5 tablespoons (35g) granulated sugar
• 1 whole egg
• 1 egg yolk
• 3 tablespoons (42g) unsalted butter, softened
• For Egg Wash:
• Splash of whole milk

Instructions

1. Bread Dough
2. For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
3. For the primed yeast mixture, add whole milk and instant yeast, and mix together.
4. Store in a warm area and let sit for 8 minutes.
5. In a stand mixer bowl, add the dry ingredients.
6. Slowly add in milk and yeast mixture, the tangzhong mix.
7. Let homogenize.
8. When the dough starts coming together, add the egg and egg yolk.
9. Then increase speed to medium-low until incorporated.
10. Gradually add butter until incorporated meaning when the dough is mixed, nothing sticks to the sides.
11. Lightly grease a medium-sized bowl, gently fold and place seam side down.
12. Place a damp towel on the dough and bring to a warm area to proof for 1 –
13. 5 hours
14. To shape, punch the dough down then flour work surface
15. Divide dough into six even pieces around 95 – 105 g
16. To shape the individual buns, gently stretch flipped side down and fold to the center.
17. Repeat this process for the whole segment of dough, then flip upside down.
18. Rotate dough 90 degrees and pull towards you.
19. Repeat two more times to complete rotation around the whole perimeter.
20. Place shaped dough in a rimmed sheet tray lined with parchment paper.
21. Leave
22. 5 in of space or 6 cm apart.
23. Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out.
24. Let rise at room temperature for another 1-2 hours, or until doubled.
25. Before baking, brush with egg wash (1 whole egg plus a splash of milk)
26. Bake at 375 degrees F or 190 C for 18 minutes until golden brown.

Description

Ingredients

• Levain:
• 35g mature sourdough starter
• 35g whole wheat flour
• 35g all-purpose flour
• 70g room temperature water
• Dough:
• 804g good bread flour
• 75g whole wheat flour
• 740g water at 90°F (32°C), divided
• 18g fine sea salt

Instructions

1. In a small bowl, stir together the levain ingredients and rest in a warm area (70-80°F/21–27°C) for 5 hours.
2. One hour before the levain is done, make the dough.
3. In a large bowl, mix together the bread flour and whole wheat flour.
4. Add 580g water to the flour mixture (keeping 100g to the side for mixing later).
5. Mix just until your dough comes together.
6. Cover with plastic wrap and let it rest in a warm area (70–80°F/21–27°C) for 1 hour.
7. Mix your dough and levain together using a little of the reserved water to help incorporate.
8. Rest for 20 minutes.
9. Add the sea salt and all of the remaining water and mix until incorporated.
10. Slap and fold for 2 to 4 minutes or until your dough is smooth and begins to catch some air.
11. Rest 15 minutes in the same warm area.
12. Perform 6 sets of stretch and folds spaced out by 15 minutes for the first three, then 30 minutes for the last three.
13. Place the dough back in the warm area for each rest.
14. Let your dough rest for a final ½ hours, undisturbed.
15. Dump out and divide your dough into 2 even pieces.
16. Pre-shape each piece into a light boule and rest for 5 to 10 minutes.
17. Shape each ball dough into a batard, and place into bannetons dusted with either rice flour or all-purpose flour.
18. Refrigerate overnight.
19. Preheat cast-iron combo cooker to 500°F (260°C) for 1 hour.
20. Carefully place a dusted loaf into the hot pan, score the top, and place the larger lid on top.
21. Bake for 20 minutes.
22. Remove the top from the combo cooker and lower the oven temperature to 450°F (230°C).
23. Bake for an additional 20 to 30 minutes, or until the loaf is a deep brown color.
24. Remove the bread and cool on a wire rack until room temperature.
25. Repeat with the other loaf.
26. Sample Schedule for Breadmaking:
27. 9am: Mix levain
28. 1pm: Autolyse dough
29. 2pm: Mix dough and levain
30. 2:15pm: Mix in salt
31. 2:30pm: Fold #1
32. 2:45pm: Fold #2
33. 3:00pm: Fold #3
34. 3:30pm: Fold #4
35. 4:00pm: Fold #5
36. 4:30pm: Fold #6, rest for
37. 5 hours
38. 6pm: Shape dough and place in fridge overnight
39. Next morning: Preheat the oven as guided and bake!

Description

Ingredients

• American Pizza Dough:
• 6 pieces (300g each)
• 14 g instant yeast
• 617g water – 95F
• 950g all-purpose flour
• 19g fine sea salt
• 25g granulated sugar
• American Pizza Sauce and Toppings:
• 1 tablespoon (14g) butter
• 1 tablespoon (9g) extra virgin olive oil
• 6 cloves garlic, rough chopped
• 2 teaspoons (4g) red pepper flakes
• 28 oz (794g) can of crushed tomato
• 2 teaspoons (2g) dried oregano
• 1.5 tablespoons (21g) granulated sugar
• salt and pepper to taste
• Splash of olive oil
• 2 cups (227g) low moisture mozzarella, fresh grated
• 2 cups (200g) Monterey jack cheese, fresh grated
• 1/2 cup (26g) parmigiano reggiano, fresh grated

Instructions

1. American Pizza Dough:
2. Preheat the oven and a baking steel or pizza stone at 500F for 45 minutes before utilizing it.
3. Whisk yeast and sugar into your water, and allow it to sit for 5 minutes.
4. In a separate bowl, add flour and salt and mix by hand to combine.
5. Pour your water mixture into your flour and mix by hand until you get a rough dough, then transfer to a work surface and knead until it starts to pull away from the work surface and is relatively smooth.
6. Place your dough in a greased bowl, then cover with plastic wrap and let rise for 1 – 2 hours at room temperature or until double in size.
7. Punch down your dough and dive into 300g pieces.
8. Form those pieces into balls and place them in a floured proofing pizza box, cover with a lid, and proof at room temperature for 3 – 4 hours.
9. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
10. American Pizza Sauce and Toppings:
11. In a medium sauce pot, add butter and olive oil.
12. Set that over medium-high heat; once the butter melts add garlic, cook until fragrant, add pepper flakes, and cook, stirring occasionally, until the garlic begins to brown on the edges.
13. Add crushed tomatoes, oregano, salt, and a splotch of olive oil, boil over medium-high, reduce heat to low, and simmer for 12 minutes, stirring occasionally or until thickened and viscous—season with salt to taste and let it cool down.
14. Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
15. Punch your dough down in the center, working your way out to create a ¼” wide.
16. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.
17. Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
18. In a medium-size mixing bowl, place mozzarella cheese, Monterey Jack, and Parmigiano; mix until combined.
19. Sprinkle your cheese mixture to your desire and place in the oven onto your baking steel and bake for 5 – 7 minutes or until the edge gets golden brown and the cheese melts.

Description

Ingredients

• Prep Time 10 minutes
• Cook Time 10 minutes
• Total Time 20 minutes
• Yield 16 knots
• 1/4 cup unsalted butter, melted
• 2 tablespoons freshly grated Parmesan
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1 (16-ounce) tube refrigerated buttermilk biscuits

Instructions

1. Preheat oven to 400 degrees F.
2. Lightly oil a baking sheet or coat with nonstick spray.
3. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
4. Halve each of the 8 biscuits, making 16 pieces.
5. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
6. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture.
7. Place into oven and bake until golden brown, about 8-10 minutes.
8. Serve immediately, brushed with remaining butter mixture.

Description

Ingredients

• 500 grams all-purpose flour (3 + ½ cups)
• 5 grams instant yeast (1 + ½ teaspoons)
• 5 grams salt (1 teaspoon)
• 4 grams sugar (1 teaspoon)
• 330 grams water (1 + ⅓ cups)
• 25 grams olive oil (2 tablespoons)
• Prepare the Dough
• Knead the Dough
• Shape and Divide the Dough
• Cook the Pitas

Instructions

1. In a large bowl, whisk together flour, instant yeast, salt and sugar and mix evenly.
2. Add water and olive oil.
3. Mix well with a spatula to combine until a shaggy dough ball is formed.
4. Make sure to scrape off any dry flour on the sides of the bowl.
5. Transfer the dough onto a clean and dry surface.
6. Apply a small amount of oil in your hands to prevent the dough from sticking.
7. If the dough sticks to the work surface, use a bench scraper to clear it off.
8. Knead the dough by pushing it down and outward using the palms of your hands.
9. Fold the dough in half toward you and press down.
10. Repeat this motion for 5 minutes by pushing the dough down and outward, and then folding over towards you.
11. You can also pick up the dough and slap it down onto the counter and fold over towards you.
12. (A kneading technique known as slap and fold).
13. Cover the dough with a large bowl, upside down on top, and let it rest for 5 minutes.
14. Resting allows gluten in dough to relax and further build more gluten strength.
15. It’s very similar to how sleeping aids in muscle repair and new muscle growth in human body.
16. Then knead the dough again for about 2-3 minutes until the dough ball is smooth and supple.
17. It will be pliable and non-sticky.
18. A well kneaded dough is smooth and can hold its shape.
19. To check if the dough is well-kneaded, give the dough ball a firm poke with your finger.
20. The indentation should bounce right back.
21. If it doesn’t bounce back and stays like a dimple, knead for a few more minutes.
22. Cover and let the dough rest in a large bowl for 1 hour or until it doubles in size.
23. You can apply a little bit of oil on the surface of the dough ball to prevent it from losing moisture.
24. Transfer dough onto a lightly floured surface.
25. Roll the dough into a log and divide it into 10 equal pieces with a knife or bench scraper.
26. Cover the dough with a damp cloth or cling wrap to prevent dough from drying.
27. When the dough loses moisture, it tends to form hard skin around its surface, which creates a crust when baking.
28. Take one piece at a time and shape each piece into a smooth ball.
29. Flatten each dough, fold and press all edges into the centre.
30. Turn it over and cup the dough in your palm, making circular motions.
31. It should take less than 30 seconds to roll each piece into a smooth ball.
32. Cover and let them rest for 30 minutes.
33. The resting period helps the gluten in the dough relax and re-distributes air bubbles evenly inside the dough.
34. Use a rolling pin to flatten each ball into a 6-inch circle (approximately).
35. Sprinkle some flour if needed to prevent sticking.
36. Set on a lightly floured surface, cover with a towel and let pitas rest for about 10 minutes.
37. There are two ways to cook the pitas.
38. You can bake them in the oven or you can cook them in a pan on top of the stove.
39. To bake in the oven: Preheat the baking tray inside the oven at 450 F.
40. Bake the pitas (4 pitas at a time) for 5 minutes.
41. Transfer to a wire cooling rack and repeat with remaining pitas.
42. To cook on a pan: Brush some olive oil on a skillet and preheat on medium high heat for 3 minutes.
43. Place one pita at a time onto the hot pan and cook for 3 minutes until the pita begins to puff up and the bottom has brown spots and blisters.
44. Flip the pita and cook for 2 more minutes.
45. Pita bread will begin to puff up on the other side too and fill with hot air.
46. This is caused by the moisture inside the pita turning into steam from the heat.
47. Transfer the pitas onto a wire cooling rack and allow them to cool down for 10 minutes.