Pita – Middle Eastern Bread

by on March 23, 2016 » Add the first comment.
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  • 6 C AP white flour
  • 1 C whole wheat flour
  • 1 TBL salt
  • 2 TBL sugar (for flour)
  • 1 tsp sugar (for yeast)
  • 1 TBL yeast
  • 2 C very warm (not hot) water
    1. Mix 1 tsp sugar, yeast and half of your water in a small bowl.
    2. Set aside to bubble 10 minutes
    3. Mix flour, salt and 2 TBL sugar in a large bowl
    4. Stir yeast mixture into flour
    5. Add more water to flour to form a soft dough that is slightly sticky
    6. Pour dough into a floured surface
    7. Knead about 10 minutes adding more flour to the surface as necessary.
    8. Dough ball should be smooth and should bounce back when you press a finger into it.
    9. Lightly oil top of dough and let rest until doubled in size (about 60-90 minutes
    10. Punch dough a few times to get rid of built up air bubbles inside
    11. Divide into half, then half again – You should now have four pieces
    12. Divide each piece into thirds – You should now have twelve pieces
    13. Form each into a smooth ball, cover and let stand about 10 minutes
    14. Roll into 8 inch rounds about 1/8 inch thick
      – For a more authentic ekmek, flatten it with your hands and then pound it with your finger tips until flattened
    15. Place on ungreased pan at 450ยบ for 8-10 minutes
    16. These will puff up and the center should be hollow.

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