Sunday, July 3, 2022

Baking With Natural Yeast - PITAS

                                          
Baking With Natural Yeast -  PITAS    
(AND A Bonus!!!  ...Several Pita Meal or Snack Ideas)








Where do we start?  

First:  You need to have at the ready a bowl of "basic loaf" ready to go.  Which is to say: the Natural Yeast has processed to the point of baking.   

(NOTE:   click the link above for recipe)

Next:      I highly recommend a piece of cast-iron.  Size 10 or larger.  If you do not have one, or find yourself at a rental house without one, find what you can substitute (All-Clad or Teflon) and keep the frypan very well oiled as you go.

The rest is best taught and learned in-person, so for now... 
a series of photos here on the blog should do the trick!

Let's get started... 

Gather up what you'll need:

-  A bowl of "basic loaf" prepped the day 
BEFORE and ready for immediate use.
-  Cast-iron pan, size 10 or larger.
-  Grapeseed oil OR olive oil.
-  2 plates.
-  Parchment paper.
-  Tongs.

Once everything is gathered, begin to heat cast-iron.


Cut out dinner plate size portions
of parchment paper.

Have your grapeseed oil 
OR  olive oil ready for use and
put some on one of the plates. 
This will be your WORKING PLATE.

Pinch off a portion of dough.
Enough to be a handful.


Using your WORKING PLATE,
spread the dough out into an oval or circle shape.
(Shape as best you can! 
No worries about perfect ovals or circles!)

Carefully peel your piece of dough
off the plate and place into the heated cast-iron. 

As the dough cooks you'll see that
portions will start to dry out. 

Watch for this!!! 
It's your indicator that you're getting close
to flipping it over.

Once about a 1/3 or 1/2 of the dough is dried out,
FLIP and cook the opposite side.


Cook for a few minutes and then flip again
to make sure there are no dough-y spots left.




Have a piece of parchment paper
ready on the second plate.


Then start again -
REPEAT until dough is used.

I typically can make 12-15 pitas from
one bowl of "basic loaf".


Stack pitas with parchment paper in between -
Once cooled, store in a gallon ziplock bag or air-tight
container with their parchment papers.



Pita Ideas:

A Personal Pizza

Banana and Nutella Roll

Banana and Peanut Butter Roll

Click Link For:

Click Link For:








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