Saturday, May 8, 2010

Homemade Pita Bread

I LOVE to make homemade pita bread!  When served warm, it compliments any soup or stew...or you can cut it up and serve it with hummus.  I have also made pita and used them as thick wrap sandwiches...yum!!  This recipe is all over the internet but I adapt it and make it my own.  :)

Homemade Pita Bread
(makes 10 small discs)

3 cups flour (white or whole wheat, or a mixture of the two is fine)
1 1/2 teaspoons salt
1 tablespoon sugar or agave nectar
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil

If you are using active dry yeast, follow the instructions on the packet to activate it. Otherwise, mix the yeast in with the flour, salt, and sugar.


Add the olive oil and 1 1/4 cup water and stir together with a spoon.

All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water (I had to add an extra 1/4 cup).

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired). If you are using an electric mixer, mix it at low speed for 10 minutes.

When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 10 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it’ll be easier to shape.

While the dough is resting, preheat the oven to 400 degrees Fahrenheit. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough.

You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes.

It should start forming bubbles after about a minute of baking.

If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary.

This came from:  http://www.noveleats.com/bread/how-to-make-pita-bread/

ENJOY!

1 comment:

Anonymous said...

I can't wait to try this after we move. I told my hubby about your blog and he said, "Let's try it!" So we'll def. be looking here for advice.

Sheri mom2aii

There was an error in this gadget