January 31, 2012

Pita Bread

Pita bread is something I've always wanted to try. This recipe is easy and straightforward, so I'll be adding this bread item to my repertoire. Some of the pitas I baked had noticeable browning, but these ended up too crunchy. Keep the browning to a minimum (or none at all) for best results.

Pita Bread
adapted from Holly's Helpings

1 cup water, 105-115 degrees
1 tsp sugar
1 tsp yeast
1 tbsp olive oil
3 cups all purpose flour, plus some for sprinkling
1-1/2 tsp salt

In a stand mixer, add the water, sugar, and yeast. Let stand for 5 minutes. Add the olive oil, flour and salt. With a dough hook, mix the ingredients on low until combined. Allow dough to knead for 10 minutes. Cover and let rest in a warm area for 1 hour.

Divide the dough into 12 equal parts.  For larger pitas, divide the dough into fewer parts.  Shape each part into a ball. Cover the balls with a damp paper towel and let rest for 10 minutes.

Preheat the oven to 450°F.  If you have a baking stone place it in the oven to preheat as well.  Roll each ball into a circle or an oval about 1/4″ thick (very thin).  Cover again with a damp paper towel and let rest for 15 minutes.

Move the pitas to the stone or place on a baking sheet and bake for about 5 minutes or until they are puffy and very lightly browned.  Transfer the finished pitas to a wire rack to cool.

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