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Tuesday, September 2, 2014

Homemade Pita Bread

Homemade Pita Bread

Yields: 6 pitas | Total time: 2h 10m

1 cup warm water
2.5 tsp pizza or active dry yeast
1.25 cups all-purpose unbleached flour

1.5 cups whole wheat or bread flour
1 tsp fine sea salt
1 tsp raw cane sugar
2 tsp dried Italian herbs
2 tsp EVOO (optional)

Mixing bowl
Rolling pin
Clean board
Shallow bowl
Silicone tongs
Baking sheet or stone

In a glass measuring cup, add one cup of warm water and 2.5 tsp of yeast. Stir and let rest for 5 minutes.
In a mixing bowl, add your flours, herbs, sugar and spice. Make a well in the middle.
Pour the yeasty water into the mixing bowl and stir with an oiled wooden spoon. A shaggy dough will form.
Turn out onto a clean board and oil your hands. Knead the dough for 5 minutes. It will come together very nicely.
Transform to an oiled bowl and cover with a cloth. Place in a warm oven or spot for 1.5 hours.

When risen, set your oven to 450F. Add a rectangular pizza stone beforehand, if using, otherwise wait to use a baking sheet.
On a lightly floured surface, turn out your dough and knead a few times. Tear the dough into six even pieces and roll quickly into balls. Sprinkle a little all-purpose flour into your shallow bowl. Flatten each ball slightly and dip both sides into the flour.
Use a rolling pin to make six 8-inch circle about 1/3 inch thick. It is possible to cook some while rolling the rest. Bake two at a time for 3.5 minutes on a hot pizza stone (or baking tray). There is no need to flip. It's awesome to watch them puff up!
I have a gas stove, so as they came out, I held them over the flame for 15-30 seconds on each side to get a nice color. Store them in a tortilla basket or pot so they stay warm as the rest cook.

Serve with baba ganoush and hummus or stuff with Israeli salad and couscous. There are many ways to enjoy these simple, delicious pita breads!

Create, share, love at first bite!
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