Ingredients

How to make it

  • -If you are careful with your proportions, you won't wind up with a sticky nightmare!
  • IN a large mixing bowl combine the flour and salt, mix thoroughly using your hands or a rubber spatula; make a well, add the yeasty water and about 1/2 the lukewarm water; mix and gradually add more water a few TBSP at a time using a rubber spatula (it can be very sticky until well mixed) until firm and elastic and just a little sticky (may adhere slightly to your hand - you want the dough to be as soft and 'fluid' as possible so it can 'pop').
  • TURN dough on to a lightly floured working surface and knead for 10 minutes or until dough is smooth and elastic. Return to the bowl, cover with a plastic wrap and leave in a warm, draft-free place to rise for 2-3 hours (much less if you are using 'rapid-rise' yeast).
  • WHEN dough has nearly doubled in size, punch down, knead lightly, roll out a 'rope' and pinch off hand fulls to form into balls about the size of tangerines - between a ping-pong and a tennis ball.
  • PUT pizza stone or baking sheet in oven on lowest rack; remove any other racks to ease access, pre-heat oven to 450 deg. F.
  • PLACE balls on a lightly floured surface a few inches apart, cover and let rest for 10 - 15 minutes.
  • ON your lightly floured working surface, squash a ball flat and round with your hand and then roll out, flipping and turning, a round of the desired thickness - less than 1/4 inch thick and about 5" across. This will take experimentation, until you achieve the kind of bread you like. I like it very thin, but suit yourself
  • SET aside, covered, for another 10 minutes.
  • NOW the interesting part: baking the bread. Middle Eastern bread ovens are cavernous affairs (even wood-fired from time to time) and are very hot, with a very hot floor. The bread is put on long paddles (same as pizza) and deployed in the oven until it puffs and browns slightly on top.
  • WE try to achieve the effect by using the bottom rack of the oven; using a pre-heated pizza stone or baking sheet; transferring the bread to the hot stone or sheet and baking for about 4 minutes - when the bread has 'popped' and browned ever so slightly on the edges or top. The time depends on how thick and moist your bread is; how your oven is constructed, and how hot the oven is. My best results have been with the stone - you will have to experiment.
  • ALLOW to cool, flatten, store in plastic bags. Can be refrigerated or frozen, with appropriate re-heating or micro-waving.
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Reviews & Comments 6

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    " It was excellent "
    Nene84 ate it and said...
    I love the recipe, but I have simplified the directions here:
    • 1 package active dry yeast
    • 1/2 cup warm water
    • 1 cup warm water
    • 3 1/2 cups flour
    • 1 1/4 table sp salt
    • 1 tea sp sugar

    How to make it
    • combine the flour, sugar and salt
    • make a well, add the yeasty water and about 1/2 the lukewarm water;
    • mix and gradually add more water a few TBSP at a time
    • knead for 10 minutes
    • place to rise for 2-3 hours

    • preheat pizza stone in a 240 degrees. Oven for 10 min.
    • punch down, knead lightly, pinch off egg size balls.
    • let rest for 10 minutes.
    • roll out
    • let rest for another 10 minutes.
    • Bake for 4 minutes
    • Cool under towel. Store in snap lock bags
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    " It was excellent "
    mlk_ ate it and said...
    Great , thanks :)
    Was this review helpful? Yes Flag
  • falafel_fanatic 6 years ago
    Nice! Thank you :)
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    " It was excellent "
    shirleyoma ate it and said...
    Great instructions, I have a large pizza stone in the bottom of my oven, so I will be making these! So good!
    Was this review helpful? Yes Flag
  • zanna 6 years ago
    Great post,thanks:).Bookmarking it.
    Was this review helpful? Yes Flag
  • crystalwaters 6 years ago
    Wonderful post, have bookmarked ~ thanks!
    Was this review helpful? Yes Flag
  • craftyazgirl 6 years ago
    I love pita bread and this looks geat, I marked it and will give it a try. Thanks for the post!
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