Baking Bread: Pita from Greece

0
266

We owe Greece a lot going for it: democracy, the money, the name of our continent – and the Pita bread! What has that to do with this Greek bread with austerity, the Georg Matthes tells us.

Watch the Video
03:45

Share

Georg Matthes is baking Greek Pita

Send

Facebook

Twitter

google+

Tumblr

VZ

Xing

Newsvine

Digg

Permalink https://p.dw.com/p/3Et6R

Georg Matthes is baking Greek Pita

In the Multimedia series “Baking Bread” bakes European correspondent Georg Matthes 28 loaves of bread from 28 countries of the EU and decorates his baking instructions with typical anecdotes. This time: the Pita from Greece.

Ingredients:

  • 290 ml of water
  • 9 ml Greek olive oil
  • 2 g of fresh yeast
  • 2 TSP Greek honey
  • 90 g flour, type 1050 wheat
  • 370 g flour, type 550 wheat
  • 8 g barley malt enzyme active
  • 9 g of salt

For Processing:

  • Olive oil

Accessories:

  • Dough scraper
  • Baking paper
  • Rolling pin
  • Kitchen towel

And the Pita is made in Greece, pita bread,:

  1. All of the ingredients first by Hand mixing and briefly knead. Then in a food processor for 8 minutes to knead. The dough should detach largely from the bowl to the ground.
  2. A bowl with a little olive oil and sprinkle the dough over night. At room temperature, for at least 12 hours. The long Fermentation time brings out the good taste.
  3. Place the dough on a floured work surface and into 12 pieces (about 65 grams). To shape each piece gently into a ball. Again rest for 15 minutes.
  4. Now the four dough balls into flat sheeting. The dough circles should have a diameter of approximately 15 cm.
  5. The rolled out Pita-type bread on a baking sheet with parchment paper and a kitchen towel to rest for 20 minutes.
  6. In the time the oven strong pre-heating to 250 °C upper and under heat. An empty baking sheet already push. Important: The Pita breads need no steam, the oven should be nice and dry.
  7. Now the Pita bread with the baking paper on the hot sheet metal pull and 6 minutes at 250 °Celsius for baking. You should blow up strong but not too strong to discolor.
  8. At best, the Pita bread to taste while still warm, if you are fresh from the oven.

Watch the Video 01:36 Share

Step-by-step: Pita from Greece

Facebook Twitter google+ send Tumblr VZ Xing Newsvine Digg

Permalink https://p.dw.com/p/3Ge28

Back video – step-by-step