Mediterranean Pita Bread

"Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it."
 
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photo by Gluten Free Savvy photo by Gluten Free Savvy
photo by Gluten Free Savvy
Ready In:
46mins
Ingredients:
5
Serves:
12
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ingredients

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directions

  • In a large mixing bowl soften yeast in warm water.
  • Add 2 cups flour, shortening and salt.
  • Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
  • Beat 3 minutes on medium.
  • Stir in as much remaining flour as you can mix in with a spoon.
  • Turn onto a lightly floured work surface.
  • Knead in enough remaining flour to make a soft dough that is smooth and elastic.
  • Cover, and let rest in a warm place about 15 minutes.
  • Divide into 12 equal portions.
  • Roll each piece with floured hands into a smooth ball.
  • Cover with a damp cloth, let rest 10 minutes.
  • Using fingers, flatten balls.
  • Cover, let rest 10 minutes.
  • On a well floured surface lightly roll one piece of dough at a time into a circle 6 inches in diameter, turning dough over once.
  • Do not puncture or tear dough.
  • (Work with enough flour so dough does not stick) Place on baking sheet.
  • Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set.
  • Turn with a spatula, and bake 2 more minutes until dough is light brown.
  • Repeat with remaining dough, baking one batch before uncovering and rolling the next.
  • To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping.

Questions & Replies

  1. What can be substituted for shortening? I would like to use light olive oil. What proportion would be appropriate?
     
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Reviews

  1. Made this into Whole Wheat Pita Bread by using 1 1/4 cup whole wheat flour and 2 1/2 cups bread flour. They turned out great, except I found they were better if I only cooked them 2 minutes on each side. Hearty recommendation!
     
  2. This was so easy to make. I also made it whole wheat. Soft and moist. Just be careful not to roll them too thin or they won't puff up.
     
  3. Clear instructions and comes out great everytime.
     
  4. This came out terrific, nice and crispy. Thanks for the recipe! Though, I think next time I might try lard instead of shortening.
     
  5. These turned out great.
     
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