Method

1. Mix all Ingredients with a spiral mixer for 4 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
2. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 60 minutes.
3. Scale the dough into 150 g pieces and mould the dough in round shape.
4. Cover the dough and start the intermediate proof for 30 minutes. We recommend using a wet kitchen towel to cover the dough.
5. Form into a Pita shape and place onto greased baking trays.
6. Allow the dough to final proof for 15 - 20 minutes at ambient temperature, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough.
7. The oven should have a temperature of 240°C when you put the Pita bread in then decreasing to 220°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a slight steaming effect for a nice crust.
8. Bake the Pita bread for 8 - 10 minutes.