You are here

Pita Bread

Flavors.of.America's picture
Not Martha continues her feature on flat breads with a super pita recipe from The Bread Book by Linda Collister and Anthony Blake. I can almost smell the bread...
Ingredients
  Active dry yeast 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
  Extra virgin olive oil 1 Tablespoon
  Bread flour 2 Cup (32 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
Directions

1. Pour 1/4 cup of lukewarm water in a large bowl. Mix the yeast and sugar to the water. Keep the solution aside for 10-15 minutes.

2. Add remaining water to the bowl. To the water, add the extra virgin olive oil and salt to mix. Then pour the bread flour into the water. Stir with spatula and prepare a fine and smooth batter.

3. Add the all purpose flour to the batter and stir with spatula to make a soft and sticky dough. Knead this dough properly over the floured board for 5-7 minutes and finally get the non-sticky dough.

4. In a medium bowl pour some oil and put the dough into this oil to coat all the sides. Cover the bowl with plastic wrap and allow the dough to raise for 1.5 hours.

5. When the dough rises to its double size, remove the plastic wrap and transfer the dough over the floured surface to make a long roll. Cut this roll into 12 equal pieces.

6. Take each of these pieces to make balls and leave them inside the bowl for another 10 minutes. In the mean time, flour 3 cookie sheets.

7. Roll the balls over the floured board to make 1/4 inch thick. Put these pitas over the cookie sheets and bake them for 30 minutes. Wait until the breads are fully blown up like balloons.

For more information please visit: http://www.idontcallmemartha.blogspot.com

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Cincinnati
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Bread
Drink: 
Alcohol
Ingredient: 
Flour
Restriction: 
Low Cholesterol, Low Sugar
Servings: 
4
Lebanese special Pita Bread can now be made at home. Head towards your kitchen, switch on the video and follow Martha who does a delightful job in explaining the method of making this dish. Serve it as a dipping or as sandwiches.

Rate It

Your rating: None
3.5375
Average: 3.5 (4 votes)