Post by Silly Yak on Jan 15, 2011 16:47:40 GMT
Pitta bread, again...
Posted by Eileen on 19/9/2004, 7:39 am
217.43.159.24
( From GF board)
I've been practising some more making these and am really pleased with the result.
All I did was put 1lb of Juvela white bread mix into the mixer, add half teas salt and sugar, and 1 teasp of the dried yeast that comes with the mix.
Then slowly add tepid water until it forms into a dry dough and carry on kneading on a low setting for 1 to 2 mins.
I found the dough didn't crack at all when rolling out. Roll them no thinner than half an inch. Bake at 230deg for approx. 10 mins.
They puffed up really well and were crispy. For me, it's such a nice change from GF bread.
********
....I didn't re-knead the dough and I did leave them to rise for approx. 15 mins., but they didn't rise at all, but soon did once in the oven. I think the secret is that as long as you use 1 teasp of dried yeast to 1lb of the mix, you can't go wrong. Also, 230deg is the hottest setting on my oven, which I am sure helped. I had no problem in splitting them open using a sharp knife. It's important to roll them out to no thinner than half an inch in depth too. (This helps with the splitting).
Posted by Eileen on 19/9/2004, 7:39 am
217.43.159.24
( From GF board)
I've been practising some more making these and am really pleased with the result.
All I did was put 1lb of Juvela white bread mix into the mixer, add half teas salt and sugar, and 1 teasp of the dried yeast that comes with the mix.
Then slowly add tepid water until it forms into a dry dough and carry on kneading on a low setting for 1 to 2 mins.
I found the dough didn't crack at all when rolling out. Roll them no thinner than half an inch. Bake at 230deg for approx. 10 mins.
They puffed up really well and were crispy. For me, it's such a nice change from GF bread.
********
....I didn't re-knead the dough and I did leave them to rise for approx. 15 mins., but they didn't rise at all, but soon did once in the oven. I think the secret is that as long as you use 1 teasp of dried yeast to 1lb of the mix, you can't go wrong. Also, 230deg is the hottest setting on my oven, which I am sure helped. I had no problem in splitting them open using a sharp knife. It's important to roll them out to no thinner than half an inch in depth too. (This helps with the splitting).