PITA BREAD - ALL TRICKS TO GET NICE BALLOON BREAD

PITA BREAD or Balloon bread, you see it on the Internet, you try the recipes, you do everything right, but you can't get them to puff up nicely.
Don't worry, in this recipe I have shown you all the tricks with which balloon bread will succeed every time.
The first trick is that the balls should not be moved too much and that they should be pressed well when forming the circle.
Another trick is that the buns should not be stretched too much so that there is enough dough to hold the air and the balloon is formed.
The third trick is that before putting the buns in the pan, they must be pressed around with your fingers to avoid the formation of holes that later release air.
And the fourth trick is that the buns should not rise too much, otherwise delicate bubbles will be created that burst easily.
From these ingredients you can get 6 perfect pita breads.
Ingredients:
500 g of smooth wheat flour from type 400 to type 500
from 250 to 280 ml of warm milk, depending on how firm your yogurt is
100 g thick Greek yogurt
10 g of salt
1 spoon of sugar
7g dry yeast
1 tablespoon of oil for the top only
butter for coating
Preparation
Mix the flour, yeast, salt and sugar and mix just a little.
Add 100 g of thick Greek yogurt. If you don't have thick Greek yogurt, you can also add regular, but then you will have to add less milk.
I prepared 280 ml of warm milk and that was quite enough for this thickness of yogurt.
If you don't have thick yogurt, then add less milk, first about 200 and then up to 250 ml. I would add 250 ml if my yogurt is thin.
Knead the dough, cover it and let it rest at room temperature for about 20 minutes to allow the gluten to develop.
After 20 minutes, stir the dough, i.e. knead it for about 4 minutes.
Shape the dough into a ball and put one or two tablespoons of oil on top and spread the oil over the dough.
Cover the dough and let it rise at room temperature for 45 minutes to 1 hour.
When the dough has risen, sprinkle the work surface with flour, but very lightly. It is not necessary to add too much flour.
Divide the dough into 6 equal parts.
If possible, cut the dough into parts only once and make sure that they are as equal as possible.
Form the dough into a ball, but don't mix it too much.
Press the dough well so that the edges, i.e., the legs of the rectangle, should stick as well as possible to the rest of the dough so that holes are not formed later through which air will escape.
Form a circle like in the video and set it aside.
Always cover the dough so that it does not dry out.
When you have finished with all the dough, take the first shaped circle and roll it out with a rolling pin to a thickness of about 3 to 4 millimeters.
You mustn't stretch the bun too much because then you have nothing to separate and the dough may be too thin to keep the air inside.
When you have rolled out all the buns, cover them with a napkin and let them rest for another 10 minutes.
You must not leave them for too long because they will rise too much and then thin bubbles of air will form which will easily burst later and the air will escape through them.
When you are ready to bake the buns, take the first stretched bun and press around the edges with your fingers.
You need to do this because the greatest air pressure comes to the edges and they can release it if they come too far.
The pan for the buns must be well heated, but once you put the bun in, you must reduce the temperature to medium.
I reduce it to 7 out of 9.
Place the first stretched bun on the pan and wait for bubbles to form.
You don't need to add even a little oil.
When small bubbles are formed, turn the bun over, but very carefully.
Wait 15 seconds and turn it again.
At that moment, the bun should already puff up a bit.
If it does not blow, wait 10 seconds and turn it to the other side.
With light movements of the spatula or a napkin, slightly press the part where the bubble is formed.
In this way, you will allow the air to flow through the bun and it will be fully inflated.
When a bubble is formed, transfer the bun to a plate and spread it with butter,
Cover it and when you have baked all the buns, put them in a plastic bag so that they remain soft the next day.