July 17, 2007 - Pita Bread
Since I wanted a small batch of these, I started with Floyd's recipe. I also took note of MysticBunny's comment that she got the best flavor with an overnight sponge, knowing that this was very true of most breads. To simplify things, I simply made Floyd's recipe using only 1/4 tsp. of yeast. (I knew that reducing the yeast like this would stretch the rise time out to at least 15 hours.) Rather than a thorough mix or knead, I quickly mixed everything; let it rest a bit and then did a few stretch-and-folds. I left the dough on the counter to ferment overnight. The next day, the dough was at least tripled. I wasn't ready to bake at this point so deflated, did another stretch-and-fold and refrigerated the dough. Due to other circumstances, the dough sat in the fridge for a day and a half, not the few hours I had envisioned!
I would have liked these a bit larger. I'm not sure what thickness I rolled them to, but it was less than 1/4". The dough could have been a bit cool, or more likely I needed to let it relax for a few minutes. At any rate, I couldn't roll them any thinner. I baked these for about 5 minutes, which allowed them all to puff and gave me a bit of color on the bread. The bread was delicious The dough didn't suffer too much from its long refrigeration. Here it is, just before I shaped it.
Dinner was delicious
Everyone was hungry.