Yeast making episode 15: ragi pita bread recipe #shortsfeed
½ cup ragi flour
1 cup whole wheat flour
½ cup water
1 tbsp homemade yeast
Salt (to taste)
1 tsp jaggery (or sugar or honey)
Method: In a mixing bowl combine ragi flour and whole wheat flour with water until a rough dough forms. Cover and rest for 30 minutes. After resting, add homemade yeast, salt, and jaggery and knead the dough for 8 to 10 minutes until smooth and elastic. Transfer the dough to a greased bowl, coat lightly with oil, and ferment at room temperature until doubled in size (about 1 to 1.5 hours) or refrigerate overnight (8 to 12 hours) for slower fermentation. Once the dough has fermented, turn it out onto a lightly floured surface and divide into six equal pieces. Shape each piece into a loose ball and let rest, covered, for 10 minutes.
After the bench rest, press each ball with your fingertips to flatten slightly, then use a rolling pin to roll each into a circle about 15 cm in diameter and 3 mm thick. Place the rolled circles on a lightly floured tray, cover, and proof for at least 30 minutes until they look slightly puffed.
Meanwhile, preheat a flat skillet or tawa over medium-high heat until hot (a few drops of water should sizzle and evaporate immediately). Working one at a time, transfer a proofed pita onto the hot surface. Cook for about 1 minute until bubbles form, then flip and cook for another minute until the pita puffs; if it does not puff fully, press gently with a spatula to encourage an even pocket. Remove the cooked pita and wrap in a clean cloth or keep in a covered container to retain softness. Serve the warm ragi pita bread with homemade cheese or any desired stuffing.
How to make yeast at home: https://youtu.be/hRZj7wtFWjg