We don’t generally buy bread at the grocery store because we won’t eat it before it goes bad. That means that when I have an urge for bread or a sandwich I either ignore it or make homemade bread. I’d seen this recipe for pita bread on several blogs recently so when I decided I wanted bread the other day, this was the first thing that popped into my mind. These pitas were surprisingly easy to make though I did have problems with some of mine not puffing properly. They were still delicious and since I wasn’t making sandwiches with these, I didn’t mind that they weren’t nice and puffy. I made mine on the reverse side of a cookie sheet so maybe that was the problem? Next time I’ll try using a baking stone and perhaps have better luck!
By Tracey
Pita Bread
from Brown Eyed Baker
Ingredients:
- 3 cups flour
- 1 1/2 teaspoons salt
- 1 Tablespoon sugar or honey
- 1 packet yeast
- 1 1/4 to 1 1/2 cups water, roughly at room temperature
- 2 tablespoons olive oil, vegetable oil, butter, or shortening (I used olive oil)
Directions:
Mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.
Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes.
When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.
When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it’ll be easier to shape.
While the dough is resting, preheat the oven to 450 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.
After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick – 6 inches in diameter. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.
Place discs on a lightly greased baking sheet and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.
Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes.
