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Greek Pita Bread — Manitoba 00, Tangzhong, Cartouche Method

Greek Pita Bread — Manitoba 00, Tangzhong, Cartouche Method

Greek Pita Bread — Manitoba 00, Tangzhong, Cartouche Method

Story

Chasing the wrap texture I wanted: soft, foldable, calm on heat. The cartouche steam keeps them pale and pliable; the same dough bakes into tender buns when the plan changes.

Description

Built for wraps, not air-balloons: a small tangzhong keeps them plush, oil goes in late so the gluten stays strong, and the cartouche-plus-steam gives a pale, flexible crumb. Hand-shaped only, with faint lines to keep bubbles polite. Same dough turns into soft sandwich buns when you feel like baking instead of pan-cooking. 😌

Steps

  1. Cook the tangzhong

  2. 1
    Whisk 35 g flour with 175 g water over medium heat to a thick paste (~65 °C).
  3. 2
    Spread on a plate to cool to room temperature.

  4. Initial mix (no oil yet)

  5. 3
    In the mixer bowl add 665 g flour, 315 g water, cooled tangzhong, sugar, yeast, and salt.
  6. 4
    Mix on low 3–4 min, then medium 3–4 min until smooth and elastic.

  7. Add the oil (and optional lecithin)

  8. 5
    Whisk lecithin into the sunflower oil (if using). Drizzle into the dough slowly while mixing on medium
  9. 6
    until fully absorbed and the dough is shiny with a light window-pane.

  10. First rise

  11. 7
    Cover and proof 40–60 min until ~1.5×.

  12. Divide, ball, rest

  13. 8
    For pitas: divide into 16 × ~80 g. For buns: divide into 10 × ~125 g.
  14. 9
    Ball tightly. Rest 15–20 min, covered.

  15. Hand-shape pitas (no rolling pin, lightly floured)

  16. 10
    Lightly flour the work surface and each dough ball.
  17. 11
    Press from the center outward with your fingertips, rotating as you go, stretching to 16–18 cm rounds
  18. 12
    about 4–5 mm thick. If it springs back, rest 5 min and finish. Brush off excess flour.

  19. Pattern the dough (bubble control)

  20. 13
    Using the back of a knife, a chopstick, or a dowel, press light, shallow lines across the surface (1–2 cm apart).
  21. 14
    Optional light crosshatch. This helps disperse steam so you get soft, bendy pitas without a big pocket.

  22. Cartouche pan cook (high heat + steam)

  23. 15
    Preheat a heavy-bottom pan on high until very hot.
  24. 16
    Add a few drops of water to the pan, lay a round of parchment (cartouche) on top,
  25. 17
    and wipe a single drop of oil over the parchment surface.
  26. 18
    Lay one pita on the oiled parchment. Cook about 45–60 s until bubbles form and begin to grow.
  27. 19
    Flip once and cook another 45–60 s until set and lightly blistered.
  28. 20
    Stack cooked pitas in a clean towel to stay soft. Re-wet under the parchment as needed to keep gentle steam.

  29. If making buns

  30. Shape buns

  31. 21
    After the rest, shape each ~125 g piece into a tight ball. Place on lined trays with good spacing.

  32. Proof

  33. 22
    Cover lightly and proof 45–60 min until puffy; a fingertip dent should spring back slowly.

  34. Bake

  35. 23
    Brush with water or a thin film of oil (sesame optional). Bake at 185–190 °C fan for 12–15 min
  36. 24
    until pale-gold with soft crust. Cool on racks. (Brush with a little melted butter if you want extra softness.)

Credits

Developed by me—chasing the artisanal flavor from my father’s place with the supple, consistent texture of a good factory pita. 🫓