Pita dough

Instaferm® Pita Dough


Ingredients

In Baker’s Percent: (%)

  • White Flour – 100%
  • Water – 60%
  • Salt – 2%
  • Malt Powder – 5%
  • Fermaid FLB – 1%
  • Instaferm Red with AA – 1.5%


 

Method

  1. Mix dry ingredients 1 minute low. Add water and mix until full development. Dough temp ~30 degrees Celsius.
  2. Rest dough for 30 minutes before dividing 80 grams, and round.
  3. Sheet with Roll-Fix to 1.5 mm thickness and rest at room temperature for 30 minutes. Make sure they don’t dry.
  4. Bake in Pavailler at 300°C no steam with floor at 70% and ceiling at 100%. Bake until gold coloration and don’t over bake around 1 minute and 30 sec.
  5. Cool pitas on elevated racks until room temperature.

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