Tuesday, March 3, 2009
1 package of yeast, or quick rising yeast (2 1/4 teas.)
1/2 cup warm water
3 cups all purpose flour (can use Wheat flour
1 1/4 teapsoon salt
1 teaspoon granulated sugar (can use 1 Tbl. honey)
1 cup lukewarm water
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flour and salt in large bowl.
Make a small depression in the middle of lour and pur yeast water in depression.
Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
PLace dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Take spatula and gently push down puff. Immediately place in storage bags.
Storing Pita Bread
Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.
Overall Rating: 5 out of 5
Delicious!!, February 5, 2009
"My first try at making pitas was a success! It is easy, but time consuming. Allow at least 4-5 hours and then no distractions once you start to bake the pitas. I used a pizza stone to bake them on. Make sure it is hot as the directions say.
The only thing that was different than in the directions, was the raising time. I let the dough raise 2 hours, less than the directions said, because it was ready.
It made 8 nice sized pitas. Make sure you follow the storage bags directions the minute they come out of the oven. Have 4 bags ready, 2 in each bag."