Re: OT: "I'm Worried About Graham". 🙏

heyjoe wrote:

Carol wrote :
 

Those are Pita breads but still working on the recipe as they
haven't got the right hole yet. Shaped after dough mode.  Part of
the problem is hydration so working to inch that up.  Uses a french
dough, similar (but not the same) to Graham's picture recently
posted.

 
For bit of insight into making pita bread, you might get some ideas
from the recipe on seriouseats -
https://www.seriouseats.com/perfect-pita-bread-recipe
 
If I did the maths right, that recipe is 64% hydration.
 
Not sure what you're using for flour, but according to
https://www.kingarthurbaking.com/learn/ingredient-weight-chart
all-purpose flour weighs 4.25 ounces per cup
spelt flour weighs 3.5 ounces per cup
water weighs 8 ounces per cup
Jiggle the numbers to get your desired hydration. <beg>
 
Reading through the recipe, like most of baking, technique is as
important as fresh, quality  ingredients and proper quantities.
Hot pizza stone, thin pita dough, flip dough onto the stone -
don't over bake.
 
Disclaimer - I've never made pita.  Buy it, maybe once a year.

Thanks Joe!  Good read.  Problem is my hydration isn't high enough.
I'll try adding 3TB more water next time and see if I get a workable
dough.  Disability makes hand mixing a bit hazardous here, hence the
machine.  Others though should be able to do it fine.