@sigitt639: 👋🏻 #peternakmuda #juragansapi #fyp #sapi

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Muslikhah Malang :

Allohumma sholli alasayidina Muhammad 🤲🤲

2026-11-09 11:54:22

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D :

bismillah

2026-11-10 01:29:38

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Wizz :

amin ya allah

2026-11-08 12:49:46

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anak ajaib 🚀 :

2026-11-08 07:33:53

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aritepae :

2026-11-10 04:13:38

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Taraaaaan :

2026-11-10 09:42:40

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Pita in the Oven - freezing, storage and reheating ⬇️💜 Makes 18 120ml milk (38°C- 40°C) 240ml lukewarm water (38-40°C) 10g sugar 7g instant yeast 500g Bread or AP flour (min 12% Protein) 8g salt Filling: 6 garlic cloves chopped small Handful parsley chopped 350-400g grated mozzarella Salt & Pepper Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Cover and rest 5 min till dough softens. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and smooth (10-20 times) if you have a mixer you can use it. Cover and rest 1 hour. Flour your hands and pull away the dough from the edge of the bowl. Lift it onto a floured surface and shape into a long rectangle then into a log. Cut into 9 equalish pieces then each piece in half to create 18. I like to keep the pieces of dough covered all the time before and after shaping. Flatten and fold in edges and roll into a rough ball. Place on a floured surface and repeat with 18 pieces. Preheat oven with large tray to 250C (without paper, if you’re using put it on just before adding the pita) Starting with the ball you rolled first roll it with a rolling pin on well floured surface. Doesn’t matter how much flour you use for this one. Once rolled place on floured surface and cover them (you’ll need a few tea towels) cover for 20 min. Place 6 at a time on the tray starting with the ones you rolled first, add paper if you’re using and bake for 3-5 min until puffed up. Add 6 more and continue till all done. 🆘 TIPS: handle them gently from the moment you start rolling them out if you want them to puff. Any small holes will stop this. That why the surface should be well floured so they don’t stick. Keep your oven at the hot temperature and work fast so the tray doesn’t cool down in between. Wrap them fully in a tea towel as soon as they come out of the oven and keep them wrapped until they cool or you eat them (this keeps them soft) To freeze put them in an airtight freezer bag as soon as they cool down. store in a bag at room temperature for up to 3 days. To reheat heat up a pan on the stove for at least 2 min on medium high heat and plop one on there turning every 20 seconds. They’ll puff up and warm up. Enjoy D 🫶🏼 #pita #pitta #breadtok #breadmaking #batchcooking

Pita in the Oven - freezing, storage and reheating ⬇️💜 Makes 18 120ml milk (38°C- 40°C) 240ml lukewarm water (38-40°C) 10g sugar 7g instant yeast 500g Bread or AP flour (min 12% Protein) 8g salt Filling: 6 garlic cloves chopped small Handful parsley chopped 350-400g grated mozzarella Salt & Pepper Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Cover and rest 5 min till dough softens. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and smooth (10-20 times) if you have a mixer you can use it. Cover and rest 1 hour. Flour your hands and pull away the dough from the edge of the bowl. Lift it onto a floured surface and shape into a long rectangle then into a log. Cut into 9 equalish pieces then each piece in half to create 18. I like to keep the pieces of dough covered all the time before and after shaping. Flatten and fold in edges and roll into a rough ball. Place on a floured surface and repeat with 18 pieces. Preheat oven with large tray to 250C (without paper, if you’re using put it on just before adding the pita) Starting with the ball you rolled first roll it with a rolling pin on well floured surface. Doesn’t matter how much flour you use for this one. Once rolled place on floured surface and cover them (you’ll need a few tea towels) cover for 20 min. Place 6 at a time on the tray starting with the ones you rolled first, add paper if you’re using and bake for 3-5 min until puffed up. Add 6 more and continue till all done. 🆘 TIPS: handle them gently from the moment you start rolling them out if you want them to puff. Any small holes will stop this. That why the surface should be well floured so they don’t stick. Keep your oven at the hot temperature and work fast so the tray doesn’t cool down in between. Wrap them fully in a tea towel as soon as they come out of the oven and keep them wrapped until they cool or you eat them (this keeps them soft) To freeze put them in an airtight freezer bag as soon as they cool down. store in a bag at room temperature for up to 3 days. To reheat heat up a pan on the stove for at least 2 min on medium high heat and plop one on there turning every 20 seconds. They’ll puff up and warm up. Enjoy D 🫶🏼 #pita #pitta #breadtok #breadmaking #batchcooking

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