Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
Mix all Ingredients with a spiral mixer for 4 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 60 minutes.
Scale the dough into 150 g pieces and mould the dough in round shape.
Cover the dough and start the intermediate proof for 30 minutes. We recommend using a wet kitchen towel to cover the dough.
Form into a Pita shape and place onto greased baking trays.
Allow the dough to final proof for 15 - 20 minutes at ambient temperature, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough.
The oven should have a temperature of 240°C when you put the Pita bread in then decreasing to 220°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a slight steaming effect for a nice crust.
