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About
Pita Bread
On my pursuit for delicious ethnic food, I wanted to be able to easily, and quickly whip up some bread to go along with two of my favorite dips; baba ghanouj and hummus. Now I have made plenty of breads this past year, as well as dough for pizzas, so this one just came natural. Ok, I admit that you can go to the store and buy pita bread, but you know what, it is not all that good, not only in the texture, but also in the flavor. This pitas are really great, not only because you can eat them warm, but they can be stored for up to a week, or placed securely in your freezer for up to a month.
Ingredients:
- 1 package of active dry yeast
- 1 1/2 cups of warm water
- 1 1/4 tsp of salt
- Pinch of sugar
- 3 1/2 cups of flour
- olive oil
Start by adding the package of yeast to 1/2 cup of the warm water in a small bowl. Add your sugar, and mix with a fork. Let this sit for roughly 15 minutes. You will notice it begins to activate and gets nice and frothy. In the meantime, add three cups of flour, and mix in your salt to a large bowl. Get your one cup of warm water ready, and when the yeast is ready, make a well in your flour bowl and the yeast mixture, and warm water. With your wooden spoon, or paddle, begin to slowly mix this until it forms a soft dough. On your baking board, add a handful of flour and spread it on the board, and flour your hands as well. Now remove the dough and knead for nearly ten minutes.
To another large bowl, add about one tablespoon of the olive oil. Place your dough in the bowl and toss it to make sure you coat it with the oil. Cover and let this rise in a warm area for nearly one hour, or until it doubles in size.
Preheat your oven to 500 degrees, with a baking pan inside.
Once the dough has doubled in size, remove to your baking board, and shape it into a log, cutting it into ten pieces. Flour the board some more, and with each ball, roll out into about a six inch diameter and about a 14 thick. You will also want to make sure your rolling pin is lightly dusted with flour during this process, otherwise it will stick.
Once you have a couple of ready, remove the baking sheet from the oven, and carefully place your dough discs onto the pan. Cook for 4 minutes, then flip and cook for another 2-3 minutes. Set aside on a baking rack to let cool. Continue this process until all of your pita dough is cooked.
Trust me on this one, of the ten pitas I made, only three remain. That is always a good sign. That and the baba ghanouj is no longer availble due to the mass consumption.
September 29th, 2008 at 12:09 pm
[...] Pita Bread [...]