I am consistently surprised at the price of bread; any and every kind. It seems pita is especially overpriced and generally not very good. One of my fall goals is to start making almost all of our bread again. The past four or five years my work schedule has not permitted as much bread baking as I enjoy but this fall, I am determined. I have scaled back my commitments so look forward to many more bread-y posts! As a follow-up to my ‘bread for everyone‘, I have been wanting to post on this wonderful Pita bread recipe. It is easy, easy and turns out perfect every time. I have previously posted a sourdough pita but not everyone has joined the sourdough wagon…..so here’s an easy pita for everyone.
In mixing bowl, stir together:
1 packet active dry yeast (about 1 tablespoon)
1/4 teaspoon sugar
1/2 cup warm (110 degrees) water
Let sit until foaming, about 10-20 minutes (this depends on your room temperature–warmer is faster)
Add to bowl:
2 more cups warm water
1 cup unbleached flour
Mix thoroughly and add, one cup at a time:
2 cups white whole wheat flour (or unbleached white, if you prefer)
Let mixture set an additional 10 minutes. These rest periods are the secret!
2 tablespoons olive oil
2 teaspoons salt
Mix in thoroughly and beat in
3 more cups unbleached flour
Knead with dough hook about 7-10 minutes, until dough is smooth and elastic.
In a large bowl, place 1 tablespoon olive oil.
Now place the ball of dough in the bowl, roll it around to smother with oil.
Cover with plastic wrap and let rise until doubled, 1-2 hours.
The dough is doubled when you poke a finger and hole doesn’t fill.
Preheat pizza stone on middle rack of oven to 500 degrees.
Punch down dough, knead briefly and shape into a round.
Cut your round with a dough scraper into 16 pieces–to do this, cut in half; cut in fourths, cut in eighths, cut into sixteenths :).
Roll into small balls by stretching the smooth surface around the ball and let these balls rest under a cloth for 20 minutes. Use as much flour as needed to not stick.
Roll the ball in to a disk and “throw” onto pizza stone. Bake 2-3 minutes until lightly golden and puffed.
Wrap warm pitas in a clean cloth to keep them soft.
Serve with hummus……that recipe coming up next!
This post is linked to Real Food Wednesdays