This video tutorial demonstrates how to make perfectly puffed-up pita bread at home. The ingredients needed are all-purpose flour, whole wheat flour, salt, sugar, olive oil, yeast, and warm water. The dough is mixed, kneaded for 8-10 minutes, and then proofed for 30 minutes. It is then divided into 10 equal parts, shaped into balls, and flattened into thin discs. The discs are rolled out, placed on a preheated skillet, and cooked for 1-2 minutes on each side, allowing the pita to puff up. The video also provides tips on how to handle the dough, what to do if the pita doesn't puff, and how to store the pita bread. The finished pita bread is soft, chewy, and perfect for fillings such as hummus, falafel, and vegetables.
Here are the key facts extracted from the text:
1. To make pita bread, 2 cups of all-purpose flour and 1/2 cup of whole wheat flour are needed.
2. 1 teaspoon of salt and 1 tablespoon of sugar are added to the flour mixture.
3. 1 tablespoon of olive oil is added to the mixture.
4. A cup of warm water is needed to make the dough.
5. The ideal temperature of the water for this recipe is between 90 to 100 degrees Fahrenheit.
6. 2 teaspoons of yeast are added to the water.
7. The dough needs to be kneaded for 8-10 minutes to get the right consistency.
8. If the dough is too sticky, a small amount of flour can be added to help knead it.
9. The dough is proofed for the first time in a bowl coated with oil.
10. The dough is divided into 10 equal parts and shaped into balls.
11. The balls are flattened and rolled into thin discs, about 6 inches in diameter.
12. The discs are placed on a baking tray lined with parchment paper and allowed to proof for the second time.
13. The pitas are cooked on a hot skillet for 1-2 minutes on each side.
14. If the pitas don't puff up, it may be because the skillet is not hot enough.
15. The pitas can be stored in an airtight container in the refrigerator for up to a week.
16. The pitas can be used to make pizzas if they don't puff up.
17. To keep the pitas soft and warm, they should be wrapped in a tea towel, not cling wrap.