Yesterday I tried making pitas in the ooni. They all came out too crispy and I couldn’t get the entire pita to fully inflate, more of just a bubbly surface. Any tips or thoughts?
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You probably using too strong flour. Crispy and chewy = high protein flours. Soft delicate is when protein is very low. I don’t know your hydration but just changing flour might drastically improve the results
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And fat helps to dough become soft too. Think of cake, it has so much fat inside, overall it’s soft.
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What’s your recipe? I can share one I’ve had success with, from an Israeli chef I’m loosely connected to.
But I’d guess @probangbanger is right! This recipes uses equal parts AP and pastry flour, both fairly low in protein. And surprise surprise it diverges from the recipe in their cookbook.
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That might be the answe there I just used a pizza dough recipe I have and had added whole wheat flour which makes a great pizza. I also did not have any fat for this dough because the recipe does not call for any
The ooni YouTube said you could use pizza dough recipes
I’d love to try the recipe!
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Definitely. It’s basically this…
For ten pitas: 2.5 t active dry yeast, 2 t sugar, 2 c AP, 2 c pastry flour, 1.5 t salt, 2 TBS olive oil (1/2 C of water to mix but could be a little more or less depending on humidity).
Mix 1/2 c warm water w the yeast and sugar til it bubbles. Proofing, if lazy, in a warm spot for two hours, punch, proof for another hour and then make the balls, proof the balls for 15 mins and then roll and bake.
Chef’s secret, besides pastry flour, is to bulk proof 24h in the fridge, ball, then another 24h proof. Then roll and bake.
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is it really that little water?! I couldn’t even get it to ball up with 1/2 cup. I’m assuming it’s supposed to be tight/low hydration so I just added enough to barely get it to ball up, does that sound right -maybe an extra 2 oz
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That’s my bad. Looking back at my notes/emails from chef, the recipe is poorly written. I think she means 1/2 cup of water with the yeast and an additional half cup to mix with the flour.
Checking other pita recipes, the hydration seems to be around 1 cup water for 2.5 cups flour.
*So it seems 4 cups flour would take maybe 1.5cups water. I’ll write to her and see if I can get some more info.
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Thanks!
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