Wayne Gisslen

Pita

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

Straight dough method

Fermentation

Until doubled in bulk, about 1½ hours at 80°F(27°C)

Makeup and Baking

  1. Scale at 3 o