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Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
Mix all Ingredients except olive oil with a spiral mixer for 4 minutes slow. Add olive oil and continue to mix for 10 minutes fast while adding water in several steps. We recommend using cold water to keep the dough temperature at max. 26°C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 60 minutes.
Scale the dough into 150 g pieces, cover the dough pieces and start the intermediate proof for 15 – 20 minutes.
Mould the dough slight round and form into Pita shapes and place onto greased baking trays.
Allow the dough to final proof for 15 - 20 minutes at ambient temperature. Before placing the tray in the over, indent the dough with your finger and wash with water.
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 steaming effect for a nice crust.
