Peppy's Pita Bread

Recipe by Chilicat
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place all ingredients in bread pan, select Dough setting and start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured surface. Gently roll and stretch dough into 12-inch rope.
  • With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7-inch circle. Set aside on a lightly floured countertop; cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
  • Preheat oven to 500°F Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or freezer for 1 or 2 months.
  • Avoid using too much flour while rolling them out. Keep unrolled balls covered to prevent drying out.
  • Handle with care while rolling and transferring. Tears or creases cause them not to puff up while baking.
  • Avoid overbaking - they will turn crisp and brittle.
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