Prep 25 mins
Cook 3 mins
Someone asked for this one on Zarr-chat the other day. I love to stuff Pitas and the ones from the market are usually dried out by the time I use them. So.....
- 1 cup blood temperature water
- 1 packet fast rising yeast (don't double this for the full recipe)
- 1⁄2 tablespoon olive oil
- 1⁄2 tablespoon salt (or salt substitute for me)
- 2 1⁄2-3 cups whole wheat flour (or half and half with bread flour)
- Mix the water, the yeast, and one half the flour for about 2 minutes, I used my mixer with the dough hooks, and let it stand for at least ten minutes, or until the sponge gets bubbly maybe as much as half an hour.
- Fire up the mixer again, add the oil and salt, and then the rest of the flour half a cup at a time until the dough starts pulling cleanly away from the sides of the bowl.
- The amount of the flour will depend on the humidity and things like that.
- Let the mixer run on for another five, six minutes or so, then the real*fun* begins.
- Turn the dough out on a lightly floured board, if you have Wondra flour use that, and give it the*business*.
- Push away with the heels of your hands, fold over, give it a quarter turn and repete, keep this up as the days frustrations disappear in the warmth and sensuous feeling of well worked dough.
- Gawds, but I love making bread.
- Oil the dough lightly and put it in a covered bowl someplace warm till it doubles or better in volume.
- Turn it out on the board again, punch down and knead lightly.
- Now, put it in a storage bag at least 3 times the volume of the dough, suck most of the air out and put it in the fridge.
- Now you have the ready-to-use pita.
- To bake, pinch off a chunk about the size of a small lemon, let it warm up and then stretch it out to about say nine inches or so.
- Leave it on the board it will begin to rise slightly.
- There are two ways to bake the pitas.
- If you want to heat up the oven, crank it up to 450, If you have a chunk of quarry tile in there use it, or use an overturned baking sheet.
- Lay thepita dough gently and let it bake until it balloons up, Three minutes max.
- If it doesn't the tile wasn't sufficiently heated up it'll still be edible but not so nice.
- On the stovetop get a large skillet, cast iron is best, over fairly high heat.
- When it's barely smoking, grease it very lightly, Use a paper towel with a bit of oil, then put the pita down gently.
- In about twenty seconds, turn it over.
- Cook about a minute till the bubbles begin to form, then turn it over again until it balloons fully.
- The total cooking time should be no more than three minutes or so and you've got your fresh pita.
- The dough should keep in the fridge for up to a week, just use as desired.
Why you would buy pita bread after discovering this recipe I don't know. It is the easiest bread recipe ever, takes no time at all to put together and tastes a million times better than the stuff you buy at the store. The chef says he keeps his in the fridge, to use as needed, but I bet if you try this you won't have any left to put in the fridge! It's far too tasty for that...
These were great and fun to make - I got so excited when they actually began to puff up in the oven!
These pita's came out exactly as i expected. They were yummy and quick to make. Thanks for a great recipe.