Greek Pita Dough
Greek Pita Dough
Nutrition
Estimates per serving (recipe yields 20).
- Calories
- 3
- total 60
- Protein
- 0.1g
- total 2g
- Carbs
- 0.6g
- total 12g
- Fat
- 0.1g
- total 1g
- Fiber
- 0.1g
- total 1g
Per pita, before pan oil.
Ingredients
- — unbleached all
- 0.75 teaspoon table salt
- 1.50 cups room-temperature water
Equipment
- large metal spoon
- 4-quart bowl
- dough hook
- sheet pan
About
The simplest of all doughs, yet it makes an extraordinary type of flatbread. The dough is unleavened and, when rolled out paper-thin, is not that different from Greek phyllo or German strudel dough. Makes twenty 1½-ounce dough balls, enough for 10 focaccie col formaggio or one 14-inch pita.
Instructions
Mix
With a large metal spoon , stir together unbleached all -purpose flour{4 1/2%cups}, 0.75 teaspoon table salt , and 1.50 cups room-temperature water in a 4-quart bowl or the bowl of an electric stand mixer until combined.
Mixer Method
Fit the mixer with the dough hook and mix on low speed for 4 minutes , or until the dough forms a coarse ball and clears the sides and the bottom of the bowl. Add more flour or water by the tablespoonful as needed. Let the dough rest for 5 minutes , then mix again on low speed for 2 minutes , or until the dough is smooth, supple, and satiny.
Hand Method
Repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. Continue mixing for about 4 minutes , or until the dough forms a coarse ball, adding more flour or water by the tablespoonful as needed.
Let the dough rest for 5 minutes , then transfer it to a lightly floured counter. Dust the top with flour to absorb the surface moisture, then knead the dough by hand for about 2 minutes , or until it is smooth, supple, and satiny.
Divide
Divide the dough into 20 equal pieces. Gently round each piece into a ball and brush or rub each ball with olive oil. Line a sheet pan with baking parchment or a nonstick silicone baking liner and brush with olive oil. Place each dough ball on the pan and loosely cover the pan with either plastic wrap or a food-grade plastic bag.
Allow the dough balls to rest for 15 minutes before rolling them out.
View Cooklang Source
---
title: Greek Pita Dough
description: "Greek Pita Dough"
author: Peter Reinhart
servings: 20
total time: 30 minutes
prep time: 20 minutes
cook time: 10 minutes
tags: [bread, pita, greek, unleavened, dough, mealprep]
cuisine: Greek
difficulty: easy
nutrition-calories: 60
nutrition-protein: 2g
nutrition-carbs: 12g
nutrition-fat: 1g
nutrition-fiber: 1g
nutrition-note: Per pita, before pan oil.
long_description: "The simplest of all doughs, yet it makes an extraordinary type of flatbread. The dough is unleavened and, when rolled out paper-thin, is not that different from Greek phyllo or German strudel dough. Makes twenty 1½-ounce dough balls, enough for 10 focaccie col formaggio or one 14-inch pita."
---
== Mix ==
With a #large metal spoon{}, stir together @unbleached all{}-purpose flour{4 1/2%cups}, @table salt{3/4%teaspoon}(or 1½ teaspoons kosher salt), and @room-temperature water{1 1/2%cups}(70°F) in a #4-quart bowl{} or the bowl of an electric stand mixer until combined.
== Mixer Method ==
Fit the mixer with the #dough hook{} and mix on low speed for ~initial mix{4%minutes}, or until the dough forms a coarse ball and clears the sides and the bottom of the bowl. Add more flour or water by the tablespoonful as needed. Let the dough rest for ~rest{5%minutes}, then mix again on low speed for ~final mix{2%minutes}, or until the dough is smooth, supple, and satiny.
== Hand Method ==
Repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. Continue mixing for about ~hand mix{4%minutes}, or until the dough forms a coarse ball, adding more flour or water by the tablespoonful as needed.
Let the dough rest for ~rest{5%minutes}, then transfer it to a lightly floured counter. Dust the top with flour to absorb the surface moisture, then knead the dough by hand for about ~hand knead{2%minutes}, or until it is smooth, supple, and satiny.
== Divide ==
Divide the dough into 20 equal pieces. Gently round each piece into a ball and brush or rub each ball with olive oil. Line a #sheet pan{} with baking parchment or a nonstick silicone baking liner and brush with olive oil. Place each dough ball on the pan and loosely cover the pan with either plastic wrap or a food-grade plastic bag.
> If you do not plan to use all the pieces, place the extra ones in individual zippered freezer bags and refrigerate or freeze. Use the refrigerated balls within 2 days and the frozen balls within 3 months.
Allow the dough balls to rest for ~relax{15%minutes} before rolling them out.