Monday, June 2, 2014

Pita Bread


You will never buy pita bread at the grocery store again after making this recipe. This recipe is super easy and amazingly delicious.  They are soft, have perfect pockets inside and are perfect for sandwiches or hummus.

They do go stale pretty quickly, so make sure you keep them tightly sealed in Ziploc bag or freeze them if you're not going to eat them quickly. But I promise they won't be around your house for very long.


Pita Bread


Ingredients (makes 8 pitas)
  • 2 cups AP flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons salt
  • 1 Tablespoon sugar or honey (I use honey)
  • 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


Directions

  1. Activate yeast with 1 Tbsp of sugar and ¼ cup of warm water until frothy.
  2. Mix yeast, flour, salt, oil, and 1 cup of water together until it forms a ball. Add more water to make it stick if necessary
  3. Knead dough until soft smooth dough forms (about 10 minutes)
  4. Place ball of dough into lightly oiled bowl. Cover with plastic wrap and a towel. Let rise in a warm place for 90 minutes or until doubled in size
  5. After dough rises, punch down dough and shape into 8 balls. Cover with damp towel and let relax for 20 minutes
  6. Preheat oven and baking stone to 400 degrees.
  7. Roll out dough on floured surface to between ¼ inch and ⅛ inch thickness.
  8. Bake pitas on heated stone for about 3 minutes or until dough puffs.

This post has been submitted to Yeastspotting

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