<?xml version='1.0' encoding='UTF-8' standalone='yes' ?><recipes><recipe id="d4866d2a-0d13-4ed7-a40c-1245f93249dd" dateModified="1775606444283"><title>Pita Bread</title><description>Soft and Fluffy Pita Bread with Tangzhong and Poolish</description><imageUrl>https://adisasta.com/MyRecipe/pita/pita_main.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop</imageUrl><prepTime>4h 30m</prepTime><cookTime>45m</cookTime><servings>8</servings><categoryId>1</categoryId><scaleFactor>1.0</scaleFactor><youtubeVideoId>CIBNQUs62Lg&amp;t=645</youtubeVideoId><ingredientSections><section title="Poolish"><ingredient name="Bread Flour" amount="100" bakerPercentage="28.6%" /><ingredient name="Water" amount="100" bakerPercentage="28.6%" extraLiquidPercentage="100.0" /><ingredient name="Instant Yeast" amount="0.6" bakerPercentage="0.2%" /></section><section title="Tangzhong"><ingredient name="Bread Flour" amount="50" bakerPercentage="14.3%" /><ingredient name="Boiling Water" amount="100" bakerPercentage="28.6%" extraLiquidPercentage="100.0" /></section><section title="Main Dough"><ingredient name="All of the Tangzhong" amount="" bakerPercentage="0.0%" /><ingredient name="All of the Poolish" amount="" bakerPercentage="0.0%" /><ingredient name="Bread Flour" amount="200" bakerPercentage="57.1%" /><ingredient name="Water" amount="50" bakerPercentage="14.3%" extraLiquidPercentage="100.0" /><ingredient name="Salt" amount="6" bakerPercentage="1.7%" /><ingredient name="Olive Oil" amount="18" bakerPercentage="5.1%" /></section></ingredientSections><instructions><step text="Day one. Prepare the Poolish. Mix the flour, instant yeast, and water together." extraInfo="For superior flavor and texture, prepare the Poolish and Tangzhong the night before; while same-day prep works, the overnight rest is the secret to an incredible bread." extraImage="https://adisasta.com/MyRecipe/pita/poolish_mixing.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Poolish is such a simple step, but it's so important! It's incredibly easy to make—it takes less than a minute to mix everything together." extraImage="https://adisasta.com/MyRecipe/pita/poolish_done.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover and rest at 27°C for one hour." extraInfo="These timings are based on a room temperature of 27°C; if your kitchen is cooler, give the poolish some extra time on the counter before moving it to the fridge." extraImage="https://adisasta.com/MyRecipe/pita/poolish_cover.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Transfer to the fridge for an overnight cold ferment." extraImage="https://adisasta.com/MyRecipe/pita/poolish_fridge.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Prepare the Tangzhong. Our kitchen is 27°C. If your workspace is cooler, pre-warm the mixing bowl first to prevent the boiling water from losing heat too rapidly. Pour a small amount of extra boiling water into the bowl, swirl it to heat the surface, and discard it. Now, place the warm bowl on the scale and pour in the boiling water." extraInfo="You usually do this immediately after mixing your poolish." extraImage="https://adisasta.com/MyRecipe/pita/pour_boiling_water.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add the bread flour." extraImage="https://adisasta.com/MyRecipe/pita/add_bread_flour.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mix immediately until the flour is fully hydrated and the mixture is smooth." extraImage="https://adisasta.com/MyRecipe/pita/tangzhong_mix.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="When homogeneous and well-combined, stop mixing and cover. Let it reach room temperature, then move it to the fridge with the poolish to rest overnight." extraImage="https://adisasta.com/MyRecipe/pita/tangzhong_poolish_in_the_fridge.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="The Next Day. Mise en Place. Prepare the Main Dough." extraInfo='Mise en place is a French culinary phrase meaning "to put in place" or "everything in its place".' extraImage="https://adisasta.com/MyRecipe/pita/8hours_later.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="The Tangzhong is at its prime. The Poolish should be a hive of activity—look for a 'bubbly-active' surface and a nice domed top. Keep an eye out for a 'tide mark' on the glass; if you see a dried streak above the dough, it’s already peaked and started to sink. We’re looking for that sweet spot where it’s at its peak height, smelling wonderfully sweet and tangy." extraInfo="Using a pre-ferment (like poolish, levain, or biga) at its peak is critical because it represents the moment when the balance of yeast activity, gas production, and flavor development is at its absolute best." extraImage="https://adisasta.com/MyRecipe/pita/poolish_mature.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Combine the poolish, tangzhong, water, olive oil, salt, and bread flour in the mixing bowl." extraImage="https://adisasta.com/MyRecipe/pita/all_ingredients.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Give it a quick mix. The dough will be quite stiff initially since the poolish and tangzhong are straight from the fridge." extraImage="https://adisasta.com/MyRecipe/pita/stiff_mix.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="When the dough has come together into a cohesive mass, transfer it to the work surface and begin kneading." extraImage="https://adisasta.com/MyRecipe/pita/on_the_work_surface.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="The proper kneading technique involves stretching the dough forward. Don’t press downward; instead, push forward to stretch it out, then fold it back and repeat. Knead the dough for 7 to 8 minutes, or until it reaches full gluten development and passes the windowpane test." timerDurationMinutes="8" extraImage="https://adisasta.com/MyRecipe/pita/stretch_out.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once gluten development is complete, tear off a small piece of dough and perform a windowpane test. If you can stretch it thin enough to see light passing through without it tearing, it passes." extraImage="https://adisasta.com/MyRecipe/pita/windowpane_test.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Apply a little oil to the surface of the bowl so the dough doesn't stick." extraImage="https://adisasta.com/MyRecipe/pita/bowl_oil.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="With a touch of oil, gather the dough and shape it into a tight round boule." extraImage="https://adisasta.com/MyRecipe/pita/dough_ball.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Place the dough into the bowl and cover. Bulk ferment at 27°C for 1–1.5 hours, or until the dough has doubled in size." extraInfo="These timings assume a 27°C environment; if your kitchen is cooler, simply extend the fermentation until the dough catches up." timerDurationMinutes="90" extraImage="https://adisasta.com/MyRecipe/pita/cover_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Now that bulk fermentation is over, let's get started on the pre-shape." extraImage="https://adisasta.com/MyRecipe/pita/bulkfermentation_done.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Prepare your workspace by lightly dusting the surface and the top of the dough with flour." extraImage="https://adisasta.com/MyRecipe/pita/dusting.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Degas the dough inside the bowl before turning it out." extraImage="https://adisasta.com/MyRecipe/pita/degas_the_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Remove the dough from the bowl and gently knead it for a few seconds to fully degas the interior." extraImage="https://adisasta.com/MyRecipe/pita/full_degas.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once finished, weigh the entire dough to determine its total weight." extraImage="https://adisasta.com/MyRecipe/pita/weigh_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Divide the dough into 8 equal portions." extraImage="https://adisasta.com/MyRecipe/pita/divide_8.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Weigh each portion on the scale to verify they are all equal." extraImage="https://adisasta.com/MyRecipe/pita/scale_piece.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Pre-shape each piece into a small, tight ball by folding the edges into the center." extraImage="https://adisasta.com/MyRecipe/pita/fold_in.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Using a circular motion with your palm, roll the dough into a ball. Keep the tension light, as these will be shaped again later. Aim for a smooth surface and a roughly circular shape without making the dough too tight." extraImage="https://adisasta.com/MyRecipe/pita/palm_roll.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Repeat the process with the remaining dough. Once finished, cover the pieces with a cloth. Bench rest for 20 minutes." timerDurationMinutes="20" extraImage="https://adisasta.com/MyRecipe/pita/done_preshaping.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After the bench rest, proceed to the final shaping of the dough." extraImage="https://adisasta.com/MyRecipe/pita/dough_uncovered.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Dust the work surface and the dough with semolina flour. Semolina is a coarsely ground durum wheat with a rough texture that helps prevent sticking. It also adds a nutty flavor and a wonderful crunch to the crust." extraImage="https://adisasta.com/MyRecipe/pita/dust_semolina.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Using a rolling pin, roll the dough into a thin, even circle like a pita. The semolina flour will act as a barrier to prevent the dough from sticking." extraImage="https://adisasta.com/MyRecipe/pita/rolling_pin_degas.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Repeat with the remaining dough. Once shaped, cover the pitas and let them proof for 30 minutes. Since this is a short proof, we're just looking for the dough to become slightly puffed." timerDurationMinutes="30" extraImage="https://adisasta.com/MyRecipe/pita/all_the_pitas.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once they’ve puffed up, get ready to cook at 220°C. Make sure to check the surface temperature before placing the dough on the pan." extraImage="https://adisasta.com/MyRecipe/pita/temperature.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Place the dough onto the hot pan and cook for 30 seconds." timerDurationMinutes="0" extraImage="https://adisasta.com/MyRecipe/pita/dough_on_pan.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Flip the dough after 30 seconds." extraImage="https://adisasta.com/MyRecipe/pita/flip_30s_1.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="The total cooking time can take up to 2 minutes; expect to flip the dough 3 or 4 times to ensure it puffs evenly." timerDurationMinutes="2" extraImage="https://adisasta.com/MyRecipe/pita/flat_dough.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the pita starts to inflate, let it expand fully—this usually takes about a minute. " extraImage="https://adisasta.com/MyRecipe/pita/start_inflate.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After it reaches its maximum height, cook for another 30 seconds before the final flip." extraImage="https://adisasta.com/MyRecipe/pita/full_inflate.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Flip the pita and cook the other side for one minute." timerDurationMinutes="1" extraImage="https://adisasta.com/MyRecipe/pita/final_flip.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After one minute, flip and continue cooking until the pita is fully puffed and lightly golden." extraImage="https://adisasta.com/MyRecipe/pita/final_flip_1.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Done!" extraImage="https://adisasta.com/MyRecipe/pita/done.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /></instructions></recipe></recipes>