@mumsfoodies: Mini Pitta / Bazlama storage & freezing instructions at the bottom. 💝 The full tutorial is the video just before this one on my page 180ml lukewarm milk (38°C) 180ml lukewarm water 20g sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 1 tsp salt Old Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times) if you have a mixer you can use it or knead by hand if you’re comfortable but it’s not necessary. Cover and rest 1 hour. Preheat oven to 250°C with your dish in there (should be in warming up for 30 min) Oil your hand and decompress the dough, pull away the sides of the dough and place it on an oiled surface. Roll it out to about 1/2cm thick. Use a cookie cutter or a glass to cut out circles. Lift the leftover dough up and shape it into a ball. Cover for 5 min while you get your pitta ready. Lift each pitta gently and place it on a WELL oiled surface (so they don’t stick down while proofing) cover and rest 15min. Roll out the leftover dough and cut as many as you can out. I did this till I only had a little bit left and just shaped that into the last circle. When the pitta are ready take your hot pan out and quickly and carefully add the pitta to the bottom, bake for 2.5 - 3 min. As soon as they puff they’re ready. Cover with a tea towel as soon as they come out to keep soft. Heat the dish for another 5 min and put the second batch in. To freeze do it as soon as they’re cool in an airtight bag or box. Be sure to defrost airtight too (just take out what you need) they’ll defrost in about 1-2 hours. To store room temp keep airtight for 2-3 days Enjoy D 🫶🏼 #pita #pitta #breadtok #bread #breadmaking

Dee

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Tuesday 01 September 2026 18:12:18 GMT