Sunday, August 30, 2009

Pita Bread

Heidi helped me make pitas for the first time last week. They were surprisingly easy and very tasty! Our wheat grinder is currently not functioning - the seal has broken, meaning that if we try to use it the whole house gets covered in a fine layer of flour - so I made these with *gasp* white flour, but I'm hoping to try with whole wheat soon.

Pita Recipe
makes 8 pitas
3 cups flour
1 1/2 tsp salt
1 TBSP honey or sugar
2 tsp yeast
1 1/4 to 1 1/2 cups water (at room temperature)
2 TBSP olive oil
  1. Mix yeast, flour, sugar and salt
  2. Add olive oil and 1 1/4 cup water and stir
  3. Ingredients should form a ball. If not, add more water
  4. Knead for ten minutes
  5. Place in an oiled bowl, cover, let rise until doubled, about 90 minutes
  6. When doubled, punch down, divide into eight pieces, roll into balls, cover and allow to rest for twenty minutes
  7. While resting, preheat oven to 400 and place a baking stone or upside down cookie sheet in oven (this is your baking surface)
  8. Roll dough on floured surface to 1/4" to 1/8" thick
  9. Place as many pitas on your stone as you can at a time and bake for 3-8 minutes. They don't need to get brown, just a bit puffy
  10. Remove to cool on wire racks, repeat, and try not to eat your entire first batch before the second comes out of the oven

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