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Pita bread recipe
Ingredients milk, flour water, yeast
During warm/hot summer days/nights (80F and above, 26C+), I use as low as 750 ml of water/milk mix. Warm temperature during rise also causes the dough to become very soft/sticky. Same during the backing time when the kitchen warms up from the baking plate heat.
Sticky, too soft dough does not bake properly inside, stays more raw. It's also difficult to move and place in the backing pan in the shape of pita.
I lower the baking plate temperature to about 275F if working with a softer/more wet/stickier dough. More wet dough will bake faster but again, may not bake well inside.
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By Ingredients milk, flour water, yeast
During warm/hot summer days/nights (80F and above, 26C+), I use as low as 750 ml of water/milk mix. Warm temperature during rise also causes the dough to become very soft/sticky. Same during the backing time when the kitchen warms up from the baking plate heat.
Sticky, too soft dough does not bake properly inside, stays more raw. It's also difficult to move and place in the backing pan in the shape of pita.
I lower the baking plate temperature to about 275F if working with a softer/more wet/stickier dough. More wet dough will bake faster but again, may not bake well inside.