{"id":390,"date":"2025-01-02T21:34:56","date_gmt":"2025-01-02T21:34:56","guid":{"rendered":"http:\/\/18.234.64.53\/?page_id=390"},"modified":"2025-01-02T21:34:56","modified_gmt":"2025-01-02T21:34:56","slug":"thick-pita-bread","status":"publish","type":"page","link":"https:\/\/www.chitty.io\/index.php\/thick-pita-bread\/","title":{"rendered":"Thick Pita Bread"},"content":{"rendered":"
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Thick Pita Bread<\/h2>\n\n
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A thick pita that can be used for shawarma or a lamb burger<\/span><\/div>\n
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Course <\/span>Bread<\/span><\/div>
Cuisine <\/span>Mediterranean<\/span><\/div>
Keyword <\/span>Green Egg, Lamb Burger, Pita, Shawarma<\/span><\/div><\/div>\n
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Prep Time <\/span>1 day<\/span><\/span> day<\/span><\/span><\/div>
Cook Time <\/span>1 minute<\/span><\/span> minute<\/span><\/span><\/div>
Resting Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>1 day<\/span><\/span> day<\/span> 11 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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Servings <\/span>6<\/span> servings<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 Baking Stone — pizza stone or steel<\/span><\/div><\/li>
  • 1 Stand Mixer<\/div><\/li>
  • 1 Baking Sheet with Wire Rack<\/div><\/li>
  • 1 Wooden Peel<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 14 2\/3<\/span> oz<\/span> King Arthur Bread Flour<\/span> — 2 2\/3 cups<\/span><\/li>
    • 2 1\/4<\/span> tsp<\/span> Instant or Rapid Rise Yeast<\/span> — one packet<\/span><\/li>
    • 10 1\/2<\/span> oz<\/span> Ice Water<\/span> — 1 1\/3 cups<\/span><\/li>
    • 1\/4<\/span> cup <\/span> Extra Virgin Olive Oil<\/span><\/li>
    • 1 1\/4<\/span> tsp<\/span> Kosher Salt<\/span><\/li>
    • 1<\/span> Oil Spray<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Whisk flour and yeast together in the bowl of the stand mixer. Add ice water, oil, and honey on top of the flour mixture. <\/span><\/div><\/li>
      • With a dough hook, mix at low speed until all of the flour is moistened, 1 to 2 minutes. Let dough stand for 10 minutes.<\/span><\/div><\/li>
      • Add salt to the dough and mix on medium for speed until the dough forms a satin and sticky ball that clears the sides of the bowl. Approximately 6 to 8 minutes.<\/span><\/div><\/li>
      • Transfer dough to a lightly oiled surface and knead until smooth, approximately 1 minute. Divide dough into 6 equal parts<\/span><\/div><\/li>
      • Shape dough pieces into tight and smooth balls. Transfer, seam side down, to a rimmed baking sheet coated with oil spray. Spray top of dough balls with oil spray.<\/span><\/div><\/li>
      • Cover tightly with plastic wrap and refrigerate for at least 16 hours and ideally 24 hours. <\/span><\/div><\/li>
      • One hour before baking pitas, adjust baking rack to the lowest position. Set baking stone on rack and heat oven to 450F.<\/span><\/div><\/li>
      • Remove dough from refrigerator. Coat one ball generously with flour and place on well floured surface, seam side down.<\/span><\/div><\/li>
      • Use the heel of your hand to press ball into a circle. Using a rolling pin, gently roll to a 6 to 7 inch circle, adding flour as necessary to prevent sticking. The pita should be a quarter inch thick.<\/span><\/div><\/li>
      • Repeat with 2nd dough ball and use a pastry brush to remove excess flour. Transfer pita rounds to a wooden peel, making sure the seam side is down.<\/span><\/div><\/li>
      • Slide both pita rounds carefully on to the baking stone and bake for 2 minutes. Flip pitas (they will not be fully browned).<\/span><\/div><\/li>
      • Bake until puffed and lightly browned in the center of the second side, approximately 2 to 3 minutes.<\/span><\/div><\/li>
      • Transfer pitas to a wire rack to cool, covering loosely with a clean towel. <\/span><\/div><\/li>
      • Repeat shaping and baking the remaining dough balls.<\/span><\/div><\/li>
      • Let the pitas cool 10 minutes before serving.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"class_list":["post-390","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/pages\/390","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/comments?post=390"}],"version-history":[{"count":1,"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/pages\/390\/revisions"}],"predecessor-version":[{"id":391,"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/pages\/390\/revisions\/391"}],"wp:attachment":[{"href":"https:\/\/www.chitty.io\/index.php\/wp-json\/wp\/v2\/media?parent=390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}