Middle Eastern Pita Bread

Middle Eastern Pita Bread

As I expand my culinary learning, pita bread is needed for some recipes, and since pita bread is not available near me, I will make this myself, and will save money doing this as well.
Prep Time 3 minutes
Cook Time 6 minutes
Total Time 9 minutes
Course Side
Cuisine Middle Eastern
Servings 10 pita breads

Ingredients
  

  • 2 1/4 teaspoons instant dry yeast
  • 1/2 cup warm water
  • 1 teaspoon sugar
  • 3 cups all purpose flour, 384 grams if weighing
  • 1 1/4 teaspoons salt
  • 1 cup lukewarm water

Instructions
 

  • Dissolve yeast in 1/2 cup of warm water. Add the sugar and stir until dissolved. Let sit for 10 to15 minutes until water is frothy.
  • Combine flour and salt in a large bowl. Make a small depression in the middle of the flour and pour yeast water mixture into it.
  • Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
  • Place dough on a floured surface and knead for 10 to 15 minutes. When the dough is no longer sticky and is smooth and elastic, it is done.
  • Coat a large bowl with vegetable oil and place dough into the 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 to 12 small pieces, just smaller than a tennis ball. Place balls on floured surface. Let sit covered with a towel for 10 minutes.
  • Heat oven to 500 F and make sure rack is at the very bottom of the oven, and heat the your baking sheet as well.
  • Roll out each ball of dough with a rolling pin into circles. Each should be about 5 to 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 more minutes.
  • Remove each pita with a spatula from the baking sheet and place on a wire rack.
  • While still warm, take a spatula and gently push down on each puff. When they are thoroughly cool, place in storage bags.
  • Pita bread can be stored for up to 1 week in a pantry or bread box or up to a month in the freezer.

Notes

Low cost.
Adapted from an internet recipe.

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