Pita Bread

This was a SUPER daunting task for me, but I’m really glad I tried it because they came out pretty good. Next time I’ll tweak a few things, but for my first time kneading and punching dough, I’m pretty happy with the result.

I SCOURED the internet looking for a recipe I felt comfortable with and Greekfood.about.com had the winning recipe. The only thing I needed to purchase was bread flour and yeast, which set me back about $3. The rest of the ingredients were pantry-staples.

This is definitely something to make when you have a day off because it takes some elbow grease and time.

Ingredients for 16 to 20 pitas:

  • 1 (tablespoon) packet of dry active yeast
  • 1 tablespoon of sugar
  • 1 ½ cup of warm water
  • 4 cups of bread flour, plus more for rolling.
  • 2 teaspoons of salt
  • 1 tablespoon of olive oil

In a small bowl, dissolve the yeast and sugar in a ½ cup of warm water, cover and set aside for 15 minutes.

In another small bowl, dissolve salt in the remaining 1 cup of warm water.

In a large mixing bowl, add the flour and make a well in the center. Then add both warm-water mixtures into the well, and gradually add the walls of well into the warm water. Then knead for 10 minutes in the bowl, and then add the olive oil and knead until all is absorbed. Shape the dough into a ball, cover, and place in a warm place.

After the dough has doubled in size, which should take 1 ½ to 2 hours, punch the dough and knead for another 5 minutes.

Preheat the oven to 350 degrees, with the rack on the lowest spot. Then lightly oil a baking sheet.

While keeping the dough still covered, take pieces of about 2 inches in diameter, roll into a ball, then roll out using a floured rolling pin onto a floured surface. The dough should be around an even ¼ inch thickness throughout. Prick the dough with a fork in several places.

Place the dough onto the baking sheet and bake for 3 minutes then flip and bake for another 3 minutes. Have a plate or tray lined with a dishtowel and another towel to cover the fresh pitas. When completely cooled, store in plastic bags or Tupperware.

The pitas won’t be too brown. When you’re ready to eat them, heat them in a frying pan for a few minutes on both sides.

I served the fresh pita bread with homemade tzatziki sauce. I’m definitely making this again soon.

Published in: on August 2, 2010 at 6:54 am  Comments (1)  

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One CommentLeave a comment

  1. Amazing! Show us a photo of a split one!

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