Recipe

Pita- Pide Bread Recipe

Add Step-by-Step Photos	Kutadkubilik / All my dishes 4 months ago This pide recipe for döner kebabs or meat balls..The dough is easier to knead (by hand) if it rests first..thank u rhianna:):) for your helps:) Prep:60m Cook:12m Servings:6	Kutadkubili
	turkish doner pide pita home made

Pita Bread: Puffed u

A stack of fresh pit

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Ingredients

Ingredients:

1.3 cups flour

The dough is easier to knead (by hand) if it rests first.

2. ½ tbsp sugar

3. 1 tbsp olive oil

4. 1 tbsp salt

5. 1/2 pkgs dry yeast (3-3/8 teasp.)

6. Warm water (3/4 -1 cup )

Directions

Warm 1/4 cup of water in the microwave for about 20 seconds. dissolve the sugar & the yeast, & set aside till the yeast foams up.

In a large bowl, or the bowl of a stand mixer, mix together all the ingredients.

Knead into a smooth dough, on low speed in a stand mixer, for about 5/6 minutes. If using your hands as I did, roll up your sleeves & knead with your fists till ypur arms hurt for about 10

Place in a bowl coated with olive oil, turning over once so that the dough is coated with oil.

Keep in a warm place to rise, about 1 hour, until doubled in volume.

Now punch down the dough and divide into 6 pieces., Roll each ball into a dough around 7 inches in diameter cover with a kitchen towel, and allow the balls to rest about 30 minutes.

. Try to roll evenly so the pita will rise in the oven, making a perfect pocket.

Place a pizza stone or unglazed ceramic tiles in an oven( I did not have a pizza stone, so I turned over my regular baking tray upside down), and preheat to 450 degrees.

Spritz the pizza stone with water (Do not try sprinkling water if you are using a glass baking tray) and, after 30 seconds, place as many pitas as you can on the stone without overlapping.

Leave alone for 3 minutes. The pitas should puff up.

Remove from the oven and transfer to a cooling rack. The pita should now deflate.

serve with doner kebab or kofte (meatball)

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Comments

rhianna 3 months, 4 weeks ago said:
I made this bread yesterday (using 1/3 whole wheat flour). Almost all the pitas puffed up to make perfect pockets! And it tasted great! Bravo, Kutadkubilik, for a recipe that produced great pocket breads!

coconutgirl 3 months, 4 weeks ago said:
Looks great! I saved the recipe and plan on making it soon. :)

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Alterations

rhianna 3 months, 4 weeks ago said:
For the flour I used high gluten (like bread) flour; about 1/3 of it was whole wheat.

I used my Cuisinart Deluxe 11 food processor: mixed the dry ingreds. in it first, then added all the wet ingreds. (including the dissolved yeast) in a stream, until it balled up & the dough cleaned the sides. (Cuisinart's manual for my 11 cup capacity processor says to use the plastic dough blade if bread has 3-1/2 c. to 5 c. flour in it. For smaller batches - less than 3-1/2 c. flour - use the metal blade.) If bread dough isn't too stiff, you may knead it in the processor for another minute. I found this dough to be medium-stiff, so I only kneaded it for 1/2 minute in the processor, rested it for maybe 5-10 mins., & then finished the kneading by hand (about 3 mins. more).

I baked 3 risen pitas at a time on a baking stone in the upper part of the oven for 3-5 minutes. (I experimented with different thicknesses & the thicker ones needed to bake an extra minute or so.)

I was nervous about spraying a mist onto the baking stone, because dropping cold water on a hot stone can break the stone. I am happy to report that the mist-spray did not break my pre-heated stone; the mist evaporated as it touched the stone. ~~Rhianna

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