Pita That Puffs (Perfect Pocket Every Time)

Pita That Puffs (Perfect Pocket Every Time) 00:00 Intro 01:02 The challenge of pita 01:35 Baking schedule 02:12 Making the dough 04:21 Shaping the balls 05:58 Rolling and Baking 08:24 FAQ ATK Pita Recipe that inspired me: @AmericasTestKitchen Chicken Pita Sandwich: Refika’s Hummus: @Refika Put into a bowl of a stand mixer in this order: 150g cold water (fridge temp, about 37F) 150g cold milk (fridge temp, about 37F) 56g olive oil 360g bread flour (start with 330g in a dry climate) 60g whole wheat flour 2 tsp SAF instant yeast 2 tsp sugar Mix using a dough hook on med-low speed until no dry flour remains. Stop the mixer and let the dough sit for 10 min. Add 10g of salt ( tsp of Diamond Crystal Kosher Salt or just under 2 tsp of Table Salt). Mix on medium speed until the dough forms a satiny, sticky ball that clears sides of the bowl, about 8 min.