Ingredients #
Process #
- Mix all but oil until combined.
- Add oil.
- Mix total < 10 min.
- Divide into 100 g balls.
- Proof refrigerator 12-24 hr.
- Warm to room temp ≈1 hr before baking.
- Shape into 7 in disc.
- Let discs rest 10 min.
- Bake on parchment until fully inflated.
Notes #
- 1400 g flour makes 24 7 in pita.
- Baking steel 450 °F, middle rack.