Monday, May 9, 2011

pita bread

i looooove greek food.
absolutely love it.

upon arrival at my favorite greek restaurant we usually order pita bread with a side of hummus to start off our meal.
i like it even more when i can recreate my faves at home and have it when ever my pregnant cravings so desire.

this recipe took a little bit longer than i would have liked but the results were just what i was looking for....soft, warm pita bread.
I sped up the rising process by placing the dough in a preheated, turned off oven. saved me about 45 minutes.
i get so excited when i have everything i need for a recipe already in my pantry.
this recipe requires simple staple items that you probably have on hand...so get to it ;-)

Pita Bread
makes 8 pitas
{print recipe}

3 cups flour, plus 1/2-3/4 cup more as needed
2 tsp. kosher salt
1 tbsp. sugar or honey
1 packet instant yeast
1 ¼ to 1 ½ cups water, roughly at room temperature
2 tbsp. olive oil

 
Combine the yeast with the flour, salt, and sugar in a large bowl or the bowl of a stand mixer.  Add the olive oil and 1 ¼ cup water and stir together with a wooden spoon.  Mix until ingredients form a ball.  If some of the flour does not stick, add a bit more water.
Once all of the ingredients form a ball, if you are using an electric stand mixer, mix it at low speed for 10 minutes. If you are kneading by hand...GOD BLESS YOU. Place the ball on a work surface, and knead the dough for approximately 10 minutes. As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl and is tacky but not sticky. Do not be afraid to add a significant amount of flour to achieve this.

Preheat your oven to 200 and turn it off as soon as it preheats.
When the dough is done kneading, lightly coat a bowl with oil (I use the same stand mixing bowl).
Form a ball out of the dough and place it into the bowl, rolling the dough around so that it has a light coat of oil on all sides. Cover the bowl a damp towel and place in the turned off oven side to rise until it has doubled in size, approximately 45-60 minutes.
Once its doubled in size, punch the dough down to release gas then divide into 8 equal pieces.
Roll each piece in to a ball and place on a lightly floured cutting board to rise/rest on top of the oven for 20 minutes covered with a damp kitchen towel.

Preheat the oven to 450.
If you have a baking stone place it in the oven now to preheat. If you do not have one, place a cookie sheet upside down on the middle rack to preheat. You will cook your dough on the upside down cookie sheet.
After your dough has rested for 20 minutes, roll out each piece on a lightly floured work surface with a lightly floured rolling pin to about a 1/4 inch thick, 6 inches round. Mine were more abstract than round.  If the dough is hard to work with, cover again with the damp towel and allow to rest for 10 more minutes.

Once you roll out all your dough, place them on a piece of parchment paper to rise for another 30-40 minutes. You want them to slightly double in size. Once they are done rising, place as many of the rounds on to the baking surface as you can. I was able to cook 2 pitas at once on the upside down cookie sheet.
They only take about 3-4 minutes to cook. You don't need to flip them.
Remove from oven with tongs and place the pitas in a bowl or basket lined with a clean kitchen towel. Cover them up with another towel to keep warm. Serve immediately.
Store leftovers in an airtight container.

adapted from :: annie's eats

2 comments:

  1. Wow cousin this lOoks delicious. I love all bread like my dad, I want to make this now too!!

    ReplyDelete

linkwithin

Related Posts with Thumbnails