Stovetop Oat Pita Bread with Soft Pockets
From the MolalaCook kitchen · 烘焙手記
Stovetop Oat Pita Bread with Soft Pockets
平底鍋燕麥口袋包
Cook six soft oat pita breads in a hot pan.
▶ Watch the recipe
Before you begin
The dough needs only a few folds and two rests; the pocket forms when steam pushes the rolled dough apart. In the video, the cooled breads are frozen with parchment between them. To reheat, mist with a little water and warm in a pan or oven.
Method 做法
Soften the oats
Combine the oats and hot water. Microwave for 30–60 seconds, until the oats soften, then set them aside to cool.
Mix and rest
Stir the flour, yeast and salt together. Add the cooled oats and enough of the remaining water to bring the dough together. Mix with a spatula, then work it a few times by hand. Cover and rest at room temperature for 1 hour.
Proof and portion
Dust lightly with flour and fold the dough a few more times. Proof at around 28°C for about 1 hour, until doubled. Divide into six equal pieces, gently press out large air pockets and shape into balls. Rest for 15 minutes.
Roll the rounds
Rotate each piece as you roll it into a palm-sized round. Gently stretch the edges to even them out; don’t roll the dough paper-thin. Stack the portions with baking paper between them.
Cook in a hot pan
Heat an empty pan over medium-high heat for 1–2 minutes. Add a round. When small bubbles appear, about 40 seconds in, flip. Let the bread inflate, pressing gently on the surface if one side stops expanding. Cook until lightly browned, then repeat.
Watch & bake along
Stovetop Oat Pita Bread with Soft Pockets
✦How do I know when the dough has risen enough?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
Copper Measuring Cups & Spoons · Complete 8-Piece Set
Portion small liquid measures and seasonings before mixing; weigh quantities given in grams.
