Pita Bread

[@guyeshel9316]

I'm sorry dear, but the amount of yeast you put there completely destroyed your dough (The texture of it when it risen after 2 hours shows). You kept adding tons of flour that didn't mix well with the water. The gluten was completely destroyed by the yeast so you couldn't even make a decent dough ball... Sorry

[@brunetzica]

Hi! Thank you for your comment! This is our recipe, and we cook it like for a long time. Is delicious and all our friends ask for it. If you don't like it, it's fine, and maybe you can share your recipe with us! I wish you all the best!

[@guyeshel9316]

@@brunetzica Hi, Thank you for not taking offense. It's not about not liking the recipe, it's about baking techniques and chemistry. I was not accurate about saying the gluten was destroyed, but what happened is that the dough collapsed because it couldn't handle the fast rise. Eventually, in my humble experience (which is humble), I found out - how ever you bake a dough it's going to come out tasty, though it shouldn't take from us making it even better. Basic recipe/principles in baking doughs (For bread stuff... not cookies): [The percentage is compared to the flour] No need for sugar at all. 1.6% to 2.2% salt. 1%-2% olive oil (optional) Dry yeast: Ranging from 0.025% to 2% (Depends on the proof time - there are online/apps calculators) Fresh yeast is x3 than Dry Yeast. Online calculator for an example: www.stadlermade.com/pizza-calculator/ Even if it's for Neapolitan Pizza, you can use it for every other baked goods. I wish you the best and much success 🙏

[@brunetzica]

Hi! Thank you for coming back! I am not offended, and I am not a professional. I cook for my family, and I share what I am doing. Thank you very much for your advice, and I will consider it in the future. I wish you all the best! :)