Pita Bread
Pitas are a great flatbread to add to a Mediterranean meal or use as a sandwich bread. This recipe creates deliciously tender, perfectly-pocketed pitas.
This recipe can be prepared by hand or in a bread maker*.
Pita Bread
Step 1: Dough
To a large mixing bowl, add:
1 cup warm water
2 tsp yeast
1 tsp sugar
1 cup flour
Stir until combined, allow to rest for 15 minutes. Then stir in:
1 cup flour
1 Tbsp oil
3/4 tsp salt
Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:
1 Tbsp increments flour, totaling 1/4-1/2 cup
Knead for about 10 minutes or until dough is soft and elastic. Cover bowl.
Let rise 60 minutes.
Step 2: Bake
Place a pizza stone or large cast iron skillet on the oven rack.
Set oven to 475F to preheat.
Divide dough into six equal sections, roll into balls. Cover.
Proof 10 minutes.
Select one, place it on a lightly floured surface.
Press ball into a circle with fingertips. Use a rolling pin to expand the circle to ~7 inches.
Using a hot pad, pull the preheated skillet from the oven. Quickly pick up the thin circle and place it on the hot skillet. Return the skillet to the oven.
Cook 2 minutes. Flip using a spatula or tongs.
Cook 1 minute more. Remove pita from oven with a spatula or tongs. Place in a covered dish.
Repeat with remaining portions.
Cut in half, fill & serve.
Brenda’s tips:
Servings: 6 pitas
Be careful not to over bake, pita’s are thin and will quickly burn.
These pitas can also be baked on a sheet pan, though that method isn’t recommended. The pocket is created by the dough coming in contact with the hot surface of the skillet and deviating from that method may create a nice flatbread - sans the pocket.
Covered dish: pot or skillet with fitted lid works fabulously, or use a bowl covered with a tea towel.
*Bread maker instructions:
Add dry ingredients first and then the liquid ingredients.
Start the "dough" cycle and allow to run for 5-8 minutes, until dough is nicely kneaded.
Remove from machine and set aside to rest for 1 hours. Resume directions above at “Step 2: Bake.”
Window to B’s kitchen . . .
