Pita Bread

12 Servings
Source: Trial & Error

To make this recipe you will need: * a large mixing bowl * a measuring cup * a wooden spoon (a whisk would be a nice extra) * a heat diffuser (perforated pan - pictured here) is not required but is a big advantage to make good pita. A regular skillet will work. * a rolling pin (or substitute with a glass soft drink or wine bottle) * measuring spoons * a knife (to divide the dough - you can just tear it if you prefer) The required ingredients are: * 1 C of warm water (85 - 115 f) * 2 scant teaspoons of active dry yeast * 1 tsp salt * 1 C all purpose flour (or whole wheat flour) * approximately 1 ﾽ to 2 C all purpose flour. Method: *Put 1 cup warm water into the bowl and gradually sprinkle the yeast over the water allowing each pellet of yeast to get wet (this means: don't just dump the yeast into the water). *Allow the yeast/water to sit for about five minutes (for the yeast to soften) then with the wooden spoon (or better, a whisk) beat the yeast until it is fully dissolved. *To the yeast mixture, add 1 teaspoon salt, At this point you may have also added (or may now add) any herbs or other flavourings you might enjoy in your dough. Flavouring your pita with chives can be very nice but may inhibit its ability to puff while cooking. Beat with the spoon (or whisk) until all the ingredients are blended. *To the mixture add 1 cup all purpose (or whole wheat) flour. Beat with the wooden spoon (or whisk) until the mixture is smooth and cascades of the back of the spoon (approximately 90 firms strokes with a spoon) or with the whisk until everything is fully blended. *With a wooden spoon stir in 3/4 cup of all purpose flour until all the flour is absorbed by the dough *Gradually add the balance of the flour - 1/4 cup at a time - first with the spoon and then by hand until the dough is no longer sticky. *Turn the dough out onto a lightly floured board and knead with a "push and turn" motion until the dough begins to feel responsive under your hand - about 5 minutes. The dough should have just enough flour so that it is not sticky when kneading. Dust the dough lightly with flour during the kneading process if you find it sticking to your hands. *Pour a small amount of oil into your bowl and turn the dough in the oil so that it is lightly coated. Cover the bowl and put it in a warm, draft free place to rise for about 1 hour or until doubled in size. *When the dough has risen to double its volume (about 1/2 hour) turn it out onto a lightly floured board and knead briefly (or press out) to remove the bubbles. Divide the dough into 12 equal parts. Place the diffuser (pan) on a large burner and set the dial to 5 1/2 (just over medium) Flour your work surface well and coat a slightly flattened ball of dough, on both sides, in the flour. Roll out that piece to about 6 inches (1/16 to 1/8 inch thick) Dusting lightly with flour if it sticks to the rolling pin. Do the same with a second ball of dough. *Place the first piece on the pan and prepare your third piece. Watch the pita heating and turn it over when it starts to bubble. From then on, rotate it on the pan occasionally until it is fully cooked then remove it to a cooling rack. This process of forming one while another is cooking and the next is sitting waiting to be cooked allows perfect rising time for a soft pita. *Continue the rolling and cooking process until all the dough is done. A "PITA" tip for gas or propane users: With this form of cooking you can use a regular skillet and as each one is cooked - just toss it over the open flame briefly to puff it up.

Submitted By: Aaron

Pita Bread

Side Dishes