Hello everyone, this is Gao
the bread which we are making today can puff up like a balloon. it is pita bread.
I will show two methods: cook on the pan or bake in the oven
dissolve the yeast with warm water
add it into the flour
briefly mix them, then knead the dough
it is a very soft dough
when there is no dry flour left, cover it and let it rest for 20 minutes
20 minutes later, add olive oil
knead the dough for about 6-7 minutes until it is very smooth
cover it and let it ferment. It takes less time in summer. If it is in the winter, it will take about an hour
after fermentation, remove the air in the dough
continue to press the air out
separate it into 6 pieces
take one piece
round it
roll it out
it is hard to roll it out flat at this time
but it is OK. we are preparing for the next step
roll out as much as you can
then cover it, let it rest for 5 minutes
take the first piece
now roll it out flat
let it rest again for 30 minutes
this process will loosen the gluten
and yeast inside is fermenting
When you are cooking, it is easier to puff up
After half an hour, we will cook them
After the pot is hot, lower the heat and put in the bread
as soon as the the bottom is shaped, move the bread like this so that it is heated up evenly
Turn over after a few turns
After the both sides of the bread become firm
and the water inside is heated up, it turns into water vapor and blow up the bread .
Frequently turning over is to avoid brown spots
In that case, the crust is cracked, and the gas runs out, and your bread won’t hold the gas.
Usually after two or three turns, the bread starts to puff.
Then you cook it a little bit more.
If you can't help to crack an egg inside, I won't stop you.
Take a look at the oven method. Let’s introduce you to a good friend of the oven.
It is pizza stone
It can gather a lot of heat, but the thermal conductivity is not very good.
So in a very hot oven, it can quickly cook the bread, and not to burn it
There are a lot of small holes on this
After the food residue falls, it can hardly be cleaned.
The next time the oven is warmed up, it will burn and turn into black.
But it doesn't matter, I have been using this board for ten years.
Put the stone in the oven and preheat it to 500 degrees Fahrenheit.
Or 260 degrees Celsius, bake it for four minutes.
Baked cake, generally more brittle
The pan cooked bread is a bit softer
Because it is more like a pocket, you can add various foods to it.
any vegetables or meat you like
This is Gao, thank you for watching, see you next episode:)