@ribalsalamm: Bread: Pita vs Taboon Makes 6 pieces of bread INGREDIENTS -3 cups all purpose flour -1 tbsp instant yeast -2 tbsp granulated sugar -2 tbsp powdered milk -1 tsp salt -1 cup lukewarm water -1/4 cup olive oil 1. In a mixing bowl, combine sifted flour, yeast, sugar, powdered milk and salt. Mix thoroughly. 2. Add the olive oil and lukewarm water to the mixture. Kneed by hand or using a standup mixture for 7-10 minutes. Dough should not be too sticky, you can introduce 1 tbsp of additional flour as needed. 3. Form the dough into a ball and place in a large bowl lined with olive oil. Allow the dough to proof in a dark/warm environment for 2 hours. 4. Once proofed, separate the dough into 6 equal pieces. Shape each piece of dough into a tight ball and allow to proof in a dark/warm environment for another 2 hours or until the dough at least doubles in size. 5. Once proofed for the second time, lightly flour your surface and roll out the dough. You do not want to roll it out too much so it doesn’t crisp when baking. 6. Allow the dough to rest for 30 minutes before baking/cooking. 7. Now you have two options: either dimple the dough with your fingers (if you do not want it to rise when baking) or leave it as is (if you want it to rise when baking) Cooking options: -Bake the dough in a oven preheated to 500F on a pizza stone for 4-5 minutes; do not exceed this time if you are planning to use it for msakhan because you are going to bake it again with the onions. If you will not be using it for msakhan, you can leave it for an additional couple minutes to get that golden color -Cook the dough on a stove top on a skillet (preheated for 5 minutes on medium-high heat) for 30-45 seconds on each side. Tip: if your bread did rise when baking and you plan on using it for msakahn, the best way to get it flat is allowing it to cool completely and then placing it in ziplock bag sealed tight. Leave the bread in the bag until it flattens. #pita #taboon #breadmaking #explore #fyp

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Thursday 12 December 2024 23:14:40 GMT