1:20
Pitta Bread
Dough: 320ml water, 7g instant yeast, 15g sugar, 500g strong / bread flour, 1 tsp salt Add lukewarm water, instant yeast and sugar and mix, then add flour and salt and mix again. Mix until combined. Place the dough on a floured surface and knead for 5-10 min until smooth. Oil a clean bowl and the top of the clingfilm place the dough in the bowl and cover with the oiled clingfilm. Place in a warm place for 1 hour. Once risen decompress the dough by pressing it down and cut it into 8. Shape into balls as shown in the video and start to roll each one out (staring from the 1st one you shaped) flour the surface and top and bottom of the dough. Rolls it out turn to the side roll, keep turning and rolling until it’s 2-3mm thick.
0:34
Pizza Pot Pie
Content Creator: @cooklikeimbook Wayne Jones, Amy Hayashi-Jones - Bella Toscana Inspired by the pot pie in Chicago from Chicago Pizza and Oven Grinders Co. Pizza Pot Pie: 669 Calories | 57g Protein | 21g Fat | 55g Carbs Dough: I did x3 in the video 70g Flour 57g Fat Free Greek Yogurt 1 Tsp Baking Powder Toppings: 4 Low Moisture Mozzarella Cheese slices 7 Turkey Pepperoni 2oz Lean Ground beef 96/4 Green Pepper Onion 50g Tomato Sauce/ Pizza Sauce Tip: For video, I did 105g Flour and 85g Greek Yogurt because I wanted more crust which turned out to be 813 calories for 64g Protein. Definitely can make it with the amount written above for more macro friendly.
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