June 20, 2011

Pita Bread (Complete with Pockets!)


These must be the simplest, quickest, healthiest, tastiest bread we've made yet. And look at those puffs! There's a lot of pocket in that thing - great for stuffing full of hummus and falafel and veggies.

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 in the freezer for 1 or 2 months. Enjoy!

Yields 8 Pitas


1 1/8 cups warm water (105 degrees F)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon canola oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast


1. Mix water, sugar, and yeast until yeast is proofed. Add oil, salt, then flour. Knead until dough is smooth (about 10-15 minutes). It may be slightly sticky. Let rise until doubled (about 45-60 minutes).

2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 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.

3. Preheat oven to 500 degrees F. Place pitas on wire cake racks. Place cake racks 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.

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