Pita Bread
An easy recipe to make 6-7 homemade pita breads. You can either make the dough and bake immediately or let it have a rise and then bake it. This recipe is from Monique Barbeau from In Julia's Kitchen with Master Chefs. Note: Formed, unbaked pitas can be frozen ahead of time.
1 tbsp dry-active yeast
1/2 c. warm water (not over 105F)
3 c. all purpose flour
1 tsp salt
3/4 c. water
Slide the rack into the lower middle of oven and preheat it to 500F for 20 minutes before you bake (now, if you are not allowing for a rise in the dough).
Measure 1/2 cup of warm water, sprinkle the yeast into it and stir it up until dissolved completely.
Measure the flour and salt into a mixing bowl with dough hook. At slow speed, blend the water into the dissolved yeast and pour the water mixture into the mixing bowl. Knead for several minutes until well incorporated. Increase the speed to medium until you have formed a soft dough 2-3 minutes.
Turn the dough onto a lightly floured surface, cover loosely with a tea towel, and let rest 5 minutes. Then knead vigorously by hand for about 3 minutes or until the dough is smooth and elastic. If allowing for a rise, leave the dough covered to triple in volume.
Roll the dough out 1/4" thick and let it relax 5 minutess, if needed. Cut into pita shapes. The original recipe calls for 3" circles. I like them a bit bigger so use the sandwich tin which is an 4" oval shape. Place them on a cookie sheet. Optional: Brush them lightly with butter and sprinkle with dukka or other spice.
Place the pan in the lower middle of oven and bake for about 2 - 4 minutes. The pitas will begin to puff up in the first minute but need to bake another minute after puffing up. They are not to brown or crisp.
1 tbsp dry-active yeast
1/2 c. warm water (not over 105F)
3 c. all purpose flour
1 tsp salt
3/4 c. water
Slide the rack into the lower middle of oven and preheat it to 500F for 20 minutes before you bake (now, if you are not allowing for a rise in the dough).
Measure 1/2 cup of warm water, sprinkle the yeast into it and stir it up until dissolved completely.
Measure the flour and salt into a mixing bowl with dough hook. At slow speed, blend the water into the dissolved yeast and pour the water mixture into the mixing bowl. Knead for several minutes until well incorporated. Increase the speed to medium until you have formed a soft dough 2-3 minutes.
Turn the dough onto a lightly floured surface, cover loosely with a tea towel, and let rest 5 minutes. Then knead vigorously by hand for about 3 minutes or until the dough is smooth and elastic. If allowing for a rise, leave the dough covered to triple in volume.
Roll the dough out 1/4" thick and let it relax 5 minutess, if needed. Cut into pita shapes. The original recipe calls for 3" circles. I like them a bit bigger so use the sandwich tin which is an 4" oval shape. Place them on a cookie sheet. Optional: Brush them lightly with butter and sprinkle with dukka or other spice.
Place the pan in the lower middle of oven and bake for about 2 - 4 minutes. The pitas will begin to puff up in the first minute but need to bake another minute after puffing up. They are not to brown or crisp.
