BEST Ramadan Pita Bread (Pide) Recipe | Super Soft, Fluffy & Bakery Style Homemade Bread скачать в хорошем качестве

BEST Ramadan Pita Bread (Pide) Recipe | Super Soft, Fluffy & Bakery Style Homemade Bread

Tired of dense, dry homemade pita? Join us in the Culinary Compass kitchen as we unlock the secrets to baking incredibly soft, cotton-like Ramadan Pide, just like you would find at a professional Turkish bakery. This recipe focuses on achieving a high-hydration, fluid dough—a cornerstone of professional bread-making—and utilizes crucial techniques like proper proofing, degassing, and high-heat baking to guarantee a perfect texture every time. In this tutorial, we demonstrate the specific kneading and whipping techniques required for high-hydration doughs, ensuring optimal gluten development for a light and airy result. We also explore options for creating the perfect surface glaze, from a simple egg wash to the traditional flour and water paste used by bakers. If you are fasting or simply looking for the ultimate soft flatbread, this is the essential recipe you need. Remember, the secret to soft bread lies in the dough's consistency and handling! Follow the detailed steps, pay attention to the crucial degassing stage, and prepare to impress your family and friends during Iftar or Suhoor. Don't forget to like this video, subscribe for more advanced culinary techniques, and share your baking results in the comments below! -- THE RECIPE -- INGREDIENTS: Flour: 9 cups (Approx. 1.2 kg) Water: Approximately 3.5 cups (lukewarm) Active Dry Yeast: 1 packet (or 1/2 packet for slow fermentation) Granulated Sugar: 1 teaspoon Salt: 1.5 teaspoons Glaze Option 1 (Simple): 1 Egg Yolk Glaze Option 2 (Baker's Style): 1 Egg Yolk, 1 Tbsp Flour, 1/2 small glass water For Shaping/Tray: Generous amount of Breadcrumbs/Semolina INSTRUCTIONS: 1. Combine flour, sugar, yeast, and lukewarm water in a mixing bowl. Let rest 2-3 minutes until yeast dissolves. Add salt and remaining water gradually. 2. Knead the dough into a very soft, flowy consistency, whipping it for 4-5 minutes until smooth. The dough should be high-hydration and sticky. 3. Cover and proof in a warm place until doubled in size (approx. 1 hour). 4. Crucially, degas the dough thoroughly to remove the yeasty smell. 5. Transfer to a heavily floured/breadcrumbed counter. Divide into 3 or 4 pieces and shape into smooth balls. 6. Prepare the desired glaze. 7. Place dough balls on a baking sheet sprinkled generously with breadcrumbs. Brush with glaze and score the traditional patterns. 8. Allow a final proof on the tray (approx. 15 minutes). 9. Bake in a preheated oven at 450°F (230°C) until golden brown and puffed.