Slow Rise Pita Fail
Newbie here with an epic pita bread fail.
I tried reducing the yeast in a pita recipe for a slow rise in the fridge. The original recipe calls for 1 1/2 tsp yeast to 12 oz. flour with a 1-2 hour rise. I reduced to a scant 1/4 tsp. yeast for an 18-hour rise in the fridge. The dough barely rose. I let in come to room temperature, which didn't alter it much, then proceeded with a stovetop cook in my cast iron pan. The bread bubbled and partially puffed, but tasted, well, like flour and salt. Awful.
This was my fourth time making pita, and my second time making this recipe. I previously used the amount of yeast indicated in the recipe and then refrigerated for 12-24 hours. I'm interested in reducing the yeast to achieve the flavor difference that bakers report, but this batch was clearly a big fail. Where did I go wrong?
Thanks in advance.
Original recipe, altered to make 6 pitas instead of 8
12 oz. unbleached all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast (I use dry active yeast and sprinkle over my water)
1 1/2 tablespoons olive oil
3/4 cup PLUS 1 TB water (I used hot water, same temp I normally would for any yeast)