Thursday, September 3, 2009

Pita Bread

I got this recipe off of Annie's Eats. This was my first try at making any kind of bread and I loved it! It's ridiculous the joy I took in kneading and seeing the dough rise and rolling out my little pita breads. The whole process was incredibly fun and while it was time consuming it wasn't hard. Plus, the taste far out ways that of store bought, I don't think I can ever eat (and enjoy) store bought again.
3 cups flour (plus another cup or so as needed)
1 1/2 tsp. Salt
1 tbsp. sugar
1 packet instant yeast
1 1/4 -1 1/2 cup of water (room temp)
2 tbsp olive oil

Mix together flour, salt, sugar, and yeast. Add the olive oil and 1 1/4 cup of water and stir together with a wooden spoon. The ingredients should start forming a ball, continue to add more water as you stir until all the flour is Incorporated in to a ball.

Now, place the ball on a well floured work surface and knead the dough for approximately 10 minutes. As you knead the dough continue to add flour (you will be able to tell when you need to add flour because it will become too sticky to work with). I added about a cup more flour so even if it seems a lot just keep adding until you get a dough that is tacky but not sticky and well kneaded.

When you are finished kneading the dough, form it in to a ball and place it in a bowl that has been lightly coated with oil. Roll the dough around in the bowl so it gets a light coating of the oil. Cover with plastic wrap or a damp towel and let rise for approximately 90 minutes.

When it doubles in size punch the dough down and divide it into 8 equal pieces. Roll each piece into a ball, place each ball on a cookies sheet, cover with a damp kitchen towel, and let them rest for about 20 minutes. This makes them easier to shape.

While the dough is resting, preheat the oven to 450 and place a baking stone or lightly greased cookie sheet (upside down) in the middle rack of the oven to warm up.

After you have let them rest, lightly flour your work service and roll each ball into a circular shape that is between 1/4" and 1/8" thick and 6" in diameter.

Place dough on a lightly greased cookie sheet and let rise for another 30-45 minutes until they have about doubled in thickness.

Open the oven and place as many pitas on the baking surface that will fit and bake for about 3 minutes for soft pitas and 6 for crunchy.

1 comment:

  1. I'm interested in making these--how long do they stay fresh?