1/2 Photos of Pita on call,,,, half recipe
T. Woolfe's Note:
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.....
My Private Note
Units: US | Metric
- 1Mix 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.
- 2Fire 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.
- 3The amount of the flour will depend on the humidity and things like that.
- 4Let the mixer run on for another five, six minutes or so, then the real*fun* begins.
- 5Turn the dough out on a lightly floured board, if you have Wondra flour use that, and give it the*business*.
- 6Push 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.
- 7Gawds, but I love making bread.
- 8Oil the dough lightly and put it in a covered bowl someplace warm till it doubles or better in volume.
- 9Turn it out on the board again, punch down and knead lightly.
- 10Now, 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.
- 11Now you have the ready-to-use pita.
- 12To 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.
- 13Leave it on the board it will begin to rise slightly.
- 14There are two ways to bake the pitas.
- 15If 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.
- 16Lay thepita dough gently and let it bake until it balloons up, Three minutes max.
- 17If it doesn't the tile wasn't sufficiently heated up it'll still be edible but not so nice.
- 19On the stovetop get a large skillet, cast iron is best, over fairly high heat.
- 20When it's barely smoking, grease it very lightly, Use a paper towel with a bit of oil, then put the pita down gently.
- 21In about twenty seconds, turn it over.
- 22Cook about a minute till the bubbles begin to form, then turn it over again until it balloons fully.
- 23The total cooking time should be no more than three minutes or so and you've got your fresh pita.
- 24The dough should keep in the fridge for up to a week, just use as desired.
Browse Our Top Flat-Shaped Breads Recipes
You Might Also Like...View All Flat-Shaped Breads Recipes
Nutritional Facts for Pita on call,,,, half recipe
Serving Size: 1 (560 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 274.3
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 877.9 mg
- Total Carbohydrate 55.1 g
- Dietary Fiber 9.5 g
- Sugars 0.3 g
- Protein 10.9 g