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Carl Shavitz of The Artisan Bread School  Italy
Carl Shavitz
Artisan Bread School
Mercatale di Cortona
Tuscany, Italy
Crusty Pita Bread on
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Crusty Pita Bread
Carl Shavitz of The Artisan Bread School – Italy
Adapted by
April 2009
Yield: 4-8 pita (depending on the size)


2.5 grams fresh yeast
155 grams water
250 grams strong white flour
5 grams salt


Dissolve the yeast into the water. Put the flour and salt in a mixing bowl; add the water/yeast to the flour/salt and mix thoroughly. Cover and let sit for 10 minutes. Knead once, cover, and let sit for another 10 minutes. Repeat three more times, but after the fourth knead, cover and leave for 1 hour.

Preheat the oven to 220°C/425°F and put a baking tray in the oven to warm. Remove the dough from the bowl, divide it into equal size pieces, and form each piece into a ball. Cover and let sit for 15 minutes more, and then use a rolling pin to gently roll out each ball of dough until just flat. Be careful not to over-roll—they do not need to be thin, just flat. Put a sheet of baking paper on the tray, arrange pita on tray so none are touching, and bake until puffed up and golden.

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