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Pita bread (Rice flour pita bread) | Transcription of Mori no Komepan

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morinokomepan cooking

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Ingredients

rice flour : 180g
きび砂糖 : 18g
塩 : 2g
コーンスターチ : 20g
ドライイースト : 2g
サイリウムハスク : 4g
冷水 : 170〜190g
オリーブオイル : 9g

Time required

20minutes

Procedure

1) 材料を混ぜる 00:30
Put rice flour, cane sugar, salt, cornstarch, dry yeast, and psyllium husk in a Tupperware and mix.
Add cold water and olive oil in order and mix each time.
2) Adjust the firmness of the dough 02:02
Press the dough with your index and middle fingers to check the firmness of the dough.
If the dough is too stiff, add a little water and mix.
3) 生地を寝かせる 02:35
Flatten the dough with a spatula and mist it.
Cover with plastic wrap and let it rest overnight in the refrigerator.
4) 成形する 03:00
Use a spatula to peel off the edges of the dough from step 3, and tap the Tupperware face down to remove the dough.
Cut into 6 equal pieces with a spatula, round on all sides, and roll out thinly with a rolling pin.
Place the dough inside out on aluminum foil and let the surface dry for 10-15 minutes.
Preheat the toaster.
5) 焼く 04:36
Bake for about 6 minutes in a toaster with both top and bottom flames, and when the dough rises, take it out.
Cut in half, open the center, and complete with your favorite ingredients.

Point

・Use well-chilled water.
・When rolling out the dough with a rolling pin, if it sticks, sprinkle a small amount of flour on it.
・The trick to expanding the pita bread is to dry it thoroughly. Dry the dough well before baking.
・It is good to use non-stick aluminum foil.
・When checking the firmness of the dough in step 2, make sure that the dough does not stick to the dough if you lightly touch it with your index and middle fingers, and that the dough sticks slightly if you press firmly.
・It is good to eat with your favorite ingredients such as pork, carrots, lettuce, bacon, etc.
・The time required to let the dough rest overnight is not included in the required time.