Pita Bread

by on February 18, 2016 » Add the first comment.
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pita6 C unbleached AP white flour
1 C whole wheat flour
1 TBL salt
2 TBL sugar
1 tsp sugar
1 TBL yeast
2.5 C lukewarm water

Place flours, salt and 2 TBL sugar in large bowl
In small bowl mix 1 tsp sugar, yeast and 1/2 C warm water
Set in warm place to proof (about 10 minutes)
Stir yeast mixture, oil, and enough warm water into the flour mix to make a soft dough
Dough will be slightly sticky
Knead dough in bowl, adding flour as necessary until it is smooth and resilient (about 10 minutes)
Lightly oil top of dough and cover
Set in warm place to rise until double (about 90 minutes)
Punch dough down, knead briefly and divide into 12 equal pieces
Form each into a smooth ball, cover and let stand at least 10 minutes
Roll into 8 inch rounds about 1/8 inch thick
Place on ungreased pans in 450º oven for 8-10 minutes
These will puff up and center should be hollow

If too pale place under the broiler briefly.  Cool on a board covered with a towel to minimize the sweat below the pita.  When cooled store in a plastic bag in the refrigerator or freezer.

Heat a cast iron skillet over medium high heat
Brush lightly with oil
Lay pita into hot skillet and cook until bread begins to puff up and bottom has blisters (about 3 minutes)
Flip, and cook 2 more minutes
Flip again and cook 30 more seconds


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