Pita Bread

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
Preparation:
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.
User Reviews

Overall Rating: 5 out of 5

Delicious!!, February 5, 2009
By thgink


"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."

Turkey/chicken Pesto Panini

This Pesto Panini has pesto spread on the inside of both pieces of Italian bread (I use crusty, chewy bread from the bakery at the grocery store, such as a Neo-Tuscan Boule or Rosemary Boule...). Then I layer grilled chicken (I grill mine with some lemon pepper on it), tomatoes, avocado, roasted red peppers, and fresh mozzarella cheese (the kind that comes in a ball). I spread a little butter on the outsides of the bread (this is optional) and then grill it in a George Foreman-type of grill for five minutes. Serve immediately. (Submitted by Erin)

To make roasted red peppers, half the bell pepper and remove seeds and stem. Place face down on a sheet of tinfoil and place under the broiler. Broil until the skin is black all over, about 8 or so minutes. I cover the tops of the pepper with some tin foil when it gets black and continue to broil it so the remaining sides will blacken. Once the skin is black, fold the tinfoil around it to seal in the heat (or place in a bowl and cover with Saran wrap) and let sit for 20 minutes (I've scrimped on the time before, and I think it still tastes good). Then peel off the black skin and cut into slices.