This is my 2rd time making pita following this recipe and I failed. I added
- 2 extra tablespoon of sugar and
- 3 extra teaspoon of salt into the dry ingredients.
-Added instant yeast but added the warm water (122F) anyway as I know that pita dough need moisture to puff up
-Mix everything into a dough and let it rise before kneading again
-I used melted butter to stop the dough from sticking too much instead of flour while kneading as I did not want to dry up the dough too much with flour.
The resulting bread did not puff up and it did not taste sweet at all despite adding more sugar and salt.
May I know if it was the extra amount of sugar and salt added to my dough that was the problem? Or was it the water temperature being too high and it destroyed my yeast?
In my family, we prefer slightly sweetened bread so in my 1st attempt,
I followed the recipe but used instant yeast, added the warm water (104F) for moisture. After the dough was kneaded and raised, I added sugar for taste directly into the dough and I kneaded it again before cooking. My pita puffed up perfectly and tasted sweet.
So if I wanted a sweeter tasting pita bread, I have to add more sugar after the dough is done and then knead it smooth again?
It seems like adding extra sugar to the dry mixture together with the yeast and water ruined the dough. Pita bread did not puff up and did not taste sweet at all. Can anyone explain why I have to add more sugar after the dough was done for my pita to puff up and taste sweet?
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