Katheda Bert Ongkeo 014-05-03
Lower Manhattan
Wipe the mixture bowl with 1/4 tsp of olive oil.
Placed the dough back in the oiled bowl and
cover with a thin film. Let it sit until dough has
doubled in size, about 2 hours.
Remove dough from bowl and place onto a
floured work surface. Lightly pat into a flat
shape about 1 inch thick. Use a knight to cut
dough into 8 pieces. Form each piece into a
small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
Placed the dough balls on a sheet pan and lightly oiled the top of each ball and wrap the sheet pan with plastic and let it rest for 30 minutes.
Spread a small amount of flour on a work surface and top of dough ball; gently pat down ball flat with our fingers, forming a flat, round bread about 1/4 inch thick. Repeat with remaining dough balls.
Brush a cast-iron skillet with remaining 3/4 tsp of olive oil and place over medium high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots. Stack cooked pitas on a plate. Add Olive Oil or Salted Butter on pita before serving.
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