Recipe

Home Made Pita Bread Recipe

	Jkstern / All my dishes 2 years, 9 months ago Light and fluffy and oh so good :-) When you remove the breads from the oven, stack them up and wrap them in a large piece of foil. This will keep the dough soft while the tops fall, leaving a pocket in the center. Prep:45m Cook:8m Servings:8	Jkstern
	bread

Pita Dough Ready To

Divided Dough (it "s

Dough Balls Ready To

Rolled Out Disks Rea

Pitas Puffing In The

Hot Puffed Pitas Rea

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foodable

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Ingredients

2-1/2 cups bread flour (I used Heartland Mill Organic Strong High-Gluten), plus more for sprinkling while kneading & rolling out dough

2 teaspoons salt

1 Tablespoon sugar

2 teaspoons active dry yeast

2 Tablespoons good olive oil

1 cup warm water (105-110 degrees)

Directions

8 8-inch squares of aluminum foil for baking pitas

In a large bowl combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water.

Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour 1/2 cup at a time.

The dough should be a rough, shaggy mass that will clean the sides of the bowl.

If the dough is moist, add a small amount of additional flour.

Turn the dough onto a lightly floured work surface and knead for 6 minutes.

Preheat the oven to 500 degrees.

Divide the dough into 8 pieces.

I patted the dough into a circle and used my metal dough scraper to quickly and evenly cut it into eighths (as if cutting up a pie).

Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.

Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. Their thinness is more important than making them perfectly round.

Place each round on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake for 5 to 8 minutes, or until they are puffed.

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Comments

kristopher 2 years, 9 months ago said:
AMAZING! I have never made my own, but am certainly going to now. Thanks so much.

foodable 2 years, 8 months ago said:
Looks good I will have to try it this weekend.

lollya 2 years, 7 months ago said:
Wow. i guess a link to the real author's site would be nice.

http://foodiefarmgirl.blogspot.com/2005/09/pita-pita-i-too-much-eata.html

dksbook 2 years, 5 months ago said:
A few technical questions:

1. What position was the rack in your oven?
2. Electric or gas?
3. Any ideas about whether whole wheat flour will work as well?
4. How about baking the rounds directly on an oven stone instead of on foil?

I'd really appreciate some guidance from somebody who has made these before I try my variations.

lenora 1 year, 2 months ago said:
Like making bread and the more different the better. Good post.

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