June 26, 2019

By East Huang

Pita is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely-known version with an interior pocket, also known as Arabic bread (Arabic: khubz Arabi), Syrian bread, and other names, as well as pocketless versions such as the Greek pita, used to wrap souvlaki. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz (bread).

Most pita are baked at high temperatures (450–475 °F (232–246 °C)), which turns the water in the dough into steam, thus causing the pita to puff up and form a pocket. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened to form a pocket. However, pita is sometimes baked without pockets and is called "pocket-less pita". Regardless of whether it is made at home or in a commercial bakery, pita is proofed for a very short time—only 15 minutes.

Modern commercial pita bread is prepared on advanced automatic lines. These lines have high production capacities, processing 100,000 pound (45,000 kg) silos of flour at a time and producing thousands of loaves per hour. The ovens used in commercial baking are much hotter than traditional clay ovens—800–900 °F (427–482 °C)—so each loaf is only baked for one minute. The pita are then air-cooled for about 20 minutes on conveyor belts before being shipped immediately or else stored in commercial freezers kept at a temperature of 10 °F (−12 °C).

1. Put all the dry materials into the mixer and mix, then add water and mix at low speed for 3 min and high speed for 4 min till the gluten is completely diffused.

2. Cut into 100grams/pic.

3. Knock it into a ball

4. Relax for 40 min.

5. Roll into a 1 mm thick round cake.

6. Proofing for 50 min.

7. Baking: up temp:600℃, bottom temp:200℃, 20 sec.

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