If you have decided to make fragrant homemade bread, pogaca or pita, you should know that the most important moment of its preparation is when the dough is left to rise. If it has not risen well, the pastry will not be tasty and soft. The right temperature is extremely important for dough to rise. If you use yeast, dilute it in lukewarm water or milk, but it should not be cold.
If you use dry yeast, first mix it with the flour and then add the remaining ingredients. After kneading the dough, it should be left to rise. If your room is too warm, let it rise on a countertop. Another option is to preheat the oven to 120°F (50 degrees) and put the dough inside it until it doubles in volume.
It is not possible to say exactly how long it will rise, because it depends on the size of the dough. The best indicator for the a risen dough is when it doubles in volume. Another indicator is that the risen dough has bubbles on its surface.
After that, you can knead it once more and wait for it to rise in a warm place for the second time. The most important conditions for a well-risen dough are the temperature, which must be constant and the waiting time.
