Here is a concise summary of the provided text, a video script on making Pita Bread:
**Recipe Overview**
* **Dish:** Pita Bread (Syrian/Arabic Bread)
* **Ingredients:** Wheat Flour, Water, Salt, Olive Oil, Yeast
* **Yield:** 8 loaves (100g each)
* **Cooking Methods:** Oven or Non-Stick Frying Pan
**Key Steps**
1. Mix dry ingredients, add olive oil and water, and initially combine.
2. Knead for 10 minutes after a 10-minute pause.
3. Rest dough for 60 minutes (until doubled in volume).
4. Divide into 8 pieces, shape, and rest for 15 minutes.
5. Roll out into discs (18cm diameter) and bake:
* **Oven:** Preheated to 250°C for 7-8 minutes.
* **Frying Pan:** Medium-strong heat for 2-3 minutes per side.
**Tips & Storage**
* Maintain dough consistency for optimal results.
* Cover baked bread with a cloth to prevent dryness.
* Store in a plastic bag (3-4 days) or freeze (over 15 days).
Here are the key facts extracted from the text, numbered and in short sentences:
**Ingredients and Basics**
1. Pita Bread is also known as Syrian Bread or Arabic Bread.
2. The recipe uses flour, water, salt, olive oil, and yeast.
3. The word "Pita" originates from Greek, also related to the word "Pizza".
**Recipe Details**
4. The recipe yields 8 loaves of 100g each.
5. Conventional white wheat flour can be used, or a mix of 20% wholemeal and 80% white flour.
6. Using only wholemeal flour requires more water, resulting in a denser bread.
**Preparation Steps**
7. The dough needs to rest for 10 minutes before kneading.
8. Kneading can be done by hand or with a planetary mixer (max 10 minutes, medium speed, with ice water).
9. The dough rests for 60 minutes (or 30 minutes if above 30°C) until it doubles in volume.
10. The dough is divided into 8 pieces of approximately 100g each.
**Shaping and Baking**
11. Each piece is shaped into a ball and then rested for 15 minutes.
12. Two baking methods are possible: oven or non-stick frying pan.
13. Oven baking: preheat to 250°C, bake for 2-3 minutes (puffing) + 5 minutes (baking).
14. Frying pan baking: medium to strong heat, 30 seconds (first bubbles) + 1-2 minutes (inflation) + 30 seconds (browning the other side).
**Storage and Sharing**
15. Baked loaves can be stored in a plastic bag for 3-4 days or frozen for over 15 days.
16. After baking, loaves should be covered with a cloth for 15-30 minutes (oven-baked) to prevent drying.