Mama Jo's: Baking With Natural Yeast

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.