How to make EASY no-nonsense PITA | Hand Made Flat Bread Recipe

hey how's it going everyone welcome back to the show today we'll be making pizza breads these are little pocket breads are super easy to make and then we'll only take about two hours from start to finish so you're feeling just saying how to make these and keep on watching there will be full detail recipe with metric and imperial units down in the description so let's start with the equipment that you'll need the bulb to mix all ingredients in digital scale to weigh everything a pastry scraper which is always handy when making bread a rolling pin the digital temperature probe you'll need something to cover your dough with I use shower caps but you can use plastic wrap and finally the bottom tray on which it will make your pitabread now to the ingredients you'll need salt yeast water and strong white bread flour so let's start get your bowl to make sure your water is about 25 degrees Celsius if it's warm in your house make it 24 if it's called maybe 26 now pour your water in your bowl then add your yeast make sure it dissolves a little bit then add your salt I use sea salt so it's quite big flag so start trying to dissolve it a little bit as well now normally it would not be advisable to add your soul to your yeast for extended periods of time but because I'll be making out though straight away is not a big problem if using sea salt flakes ideally you dissolve them a little bit because it will be much harder to do that later where whilst you're kneading the dough [Music] as soon as you feel the salt flakes dissolving and disappearing you can start that in your flower thumb the whole lot in the ball straight away and start mixing with your hand I think it's very important to use your hands when baking and mixing dough and kneading dough the more you do it the better you will get a feeling the different stages of development of your dough and thus you'll get more experienced and more confident in your baking so just keep on mixing keep at it and the soggy mess will turn into a beautiful piece of dough soon enough make sure to scrape down the sides you want to pick up all the flour and all the water you're gonna mix it together to hydrate the flour basically we are only hydrating the dough at this moment we are not really needing it to press a and once you've done this for a while you'll see there's no more dry bits [Music] there might be some dough stuck to your fingers so now it's time to use a handy little dough scraper to scrape off the loose dough of our fingers and at the back to our dough ball [Music] now you can collect it all together in one cohesive mass throw it out on your table and start working it [Music] people work there though in different ways I will show you my preferred method the way I do it is I use the heel of my right hand to push the dough down and forwards the fingers of my left hand to fault though underneath the heel of my right hand and repeating this motion over and over again once you've done this a few times you'll become second nature but let's watch your close-up once again of the kneading action using the right hand push down and forwards using your left hand fold the dough please underneath the heel of your right hand and repeat obviously if you're left-handed you just do it the other way around you'll see that at this point the dough is still a little bit sticky not really smooth you see when you stretch it tastes really elastic but that will change soon enough [Music] [Music] so the dough might stick to your hands so what you can do is rub your hands together to scrape off the dough pieces obviously make sure you always have clean hands before doing this and once you've done that just take your dough ball and roll this around in those little bits just to collect it back up because it's all part of your recipe basically and then just keep naming it shouldn't take more than five minutes all in all to get the gluten development that we need for these breads [Music] as you go along you will feel the dough becoming softer and smoother and less sticky now when we pick the dough up and stretch it we can see it's developing nicely because it's nice and elastic it's got some gluten structure it's not tearing anymore it's a bit more stretchy so that means it's coming along nicely so now all we can do just give it a few more needs and they will measure the temperature of the dough it is quite important to know where you're at with the temperature if it's gone to you warm you want to stick it in the colder corner of your kitchen this those twenty five twenty five point five degrees smaller less perfect tannerite stick it in your bowl cover it and leave it for the first half an hour proof will let it sit for thirty minutes and after that we'll give it its first fold folding the dough achieves two things it equalized the temperature because the insider dough might be warm the outside might be cold and also it gives it more gluten structure because we're creating more layers so what you want to do is flip the dough out on your table upside down and then stretch the sides into the center going around in a circle until you reach the point where you started and then flip it back upside down connect it into a little ball and put it back in your bowl as easy as that and then cover it and let it proof for another 30 minutes now we are ready to preach it will flip the dart on our work surface and divided into four equal pieces I know this door weighs about 400 grams so there my scales and way out for 100 gram pieces you can also eyeball it but weighing the dough pieces will yield you a more consistent result so using your pastry scraper I just cut off a piece of dough slap it on the scales if you need to add a little bit if you need to take off a little bit no problem because we will be pretty shaping out though and any imperfections won't be visible in the end result and once you've scaled your dough we'll be ready to pre shape and this works the same way as the fault that you performed halfway through fermentation you take a piece of dough and fold the sides into the center going around in a circle until you reach the point where you started and then flip it upside down roll it around on the table a little bit to tighten it and repeat with the other pieces now [Music] [Music] once you've finished shaping your dough balls cover them and prove them for a lot last time for 20 minutes normally when you make bread you would prove the bread after its final shape in the case of pita breads you'll do the final shape just before baking so grab your rolling pin thus your work surface with flour and your dough balls will flower quite generously you don't want anything to stick [Music] roll them out to about one centimeter thick no thick otherwise they will not rise properly you don't want them too thin otherwise all not perfect at all sometimes they might be little bit of resistance meaning that you will roll them but they'll just pull back together into a little ball but what you can do is just maybe leave it for 1/2 minute one minute and they'll be gluten or relax no be easier so at this point I'll remind you the job and should have been preheated for at least one hour it's 250 degrees Celsius with no fan off you can't switch off the fan then 230 degrees and make sure your baking tray is in there also nice and hot these little breads need to be on a hot surface to nicely puff up when you roll them out they may tend to pull back together where you can pick them up and stretch them out with your hands [Music] [Music] so we rolled out a couple here it's time to hit the oven now so open up your oven door and place your pizza straight on your hot tray they will take no more than three minutes to cook it should puff up nicely you get a nice golden brown color on top you'll know they're ready [Music] let them cool down slightly before cutting them open otherwise you scald your fingers with a steam you could also pre bake these cool them down and keep them for another day just make sure you wrap them up nicely some cling film once you're ready just open them up I hit it with your favorite filling I've got some homers here some fresh salad spicy roasted chicken some garlic sauce but you can stuff them with whatever you fancy if you have any questions write them down in the comments or make sure to answer each and every one of them and if you want to learn more about baking and different recipes just subscribe the channel because I'll be posting videos every Wednesday thanks for watching I'll see you in the next one happy baking [Music] [Music] you

Channel: ChainBaker

Views: 52,252

Keywords: baker, baking, handmade, homebaker, sourdough, yeasted, artisan, fresh, bread, charliebud

Id: vd6tAy_IBzE

Length: 11min 11sec (671 seconds)

Published: Wed Jan 15 2020