Pita Bread is a bread that is used in the cuisine of Middle Eastern, Balkan and the Mediterranean. The “pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. Freezes well i n plastic bags.

Ingredients(for 10 – 12 pitas)

Pita bread

Pita bread

2 teaspoons active dry yeast
1 tablespoon sugar
1 1/4 cups warm water (about 110 to 115°)
3 1/2 cups all-purpose flour
1/2 teaspoon salt
olive oil for coating

Method

Put yeast in 1/4 cup of the  warm water; then add sugar and let stand it for about 10 minutes.
Sift 2 1/2 cups of flour and the salt into a warm bowl.
Make a well in the center; and pour in yeast mixture and remaining warm water.
Mix together with a wooden spoon or by hand adding remaining flour as needed.
Put the dough on a floured board and knead for about 10 to 15 minutes until it smooth and not sticky

Oil a large bowl; place dough in bowl and turn to coat with some olive oil.

Cover with a clean, damp cloth and put in a warm and allow to rise for  1 ½ to 2 hours.

The dough should be doubled in size.

Knead for about 5 minutes then divide into balls about 2 ½ inches in diameter.

On a floured board flatten the balls to about ¼ inch thick and about 7 inches in diameter.

Place these between floured cloths and allow to rise again in a warm place for about 20 minutes.

Preheat oven to 475°. Sprinkle baking trays with flour or oil and bake the pitas for 5 to 10 minutes turniong to brown both sides.

Cool on wire racks .
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{October 7, 2011} {Tags: , , , , }