Pita

My newest cooking project is bread-making.  I am super excited about it and will be posting my adventures here!

I thought pita would be hard to make – wrong, friends! Super easy, and it tasted way better than any store-bought pita.  It really was not all that different than pizza dough.  So without further ado...pita!

Pita

Makes 8-12 pita, depending on size
Time: At least 2 hours, largely unattended

Ingredients:

1 1/2 cups all-purpose or bread flour
1 1/2 cups whole wheat flour
3 tablespoons extra virgin olive oil
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt
1/2 teaspoon sugar

Directions:

1. Prepare the yeast.  Heat 1 cup of water to 120-130ºF.  Add the yeast and allow to stand for 5-10 minutes.

2.  Combine the flour, olive oil, salt, and sugar in a food processor.  Turn the machine on and slowly add the yeasted water through the feed tube.

3.  Process for 30 seconds, or until the mixture forms a ball and is slightly stick to the touch.  If dry, add 1-2 tablespoons water and process for 10 seconds.  If wet (unlikely), add flour by 1 tablespoon at a time.

4.  Turn the dough onto a lightly floured surface and softly knead into a ball.  Put the dough in a large mixing bowl and cover with plastic wrap or damp towel.  Allow the dough to rise over 1-2 hours, until it doubles in size.
– If freezing any part of the dough, wrap the dough tightly in plastic wrap and freeze for 1 month.  Defrost to room temperature when ready to use.
– If baking immediately, proceed to Step 5.

5. On a lightly floured surface, form the dough into a ball and divide it into the number of pieces you want to make.  Roll each piece into a round ball.  Lightly sprinkle with flour and cover with plastic wrap or towel.  Let rise until they are slightly puffy, about 20 minutes.

6.  Roll each ball out to less than 1/4-inch thickness, using flour to keep from sticking.  As you work, keep the flat disks covered on the floured surface.  Once all the disks are made, preheat the oven to 350ºF or heat a heavy skillet over medium-low heat.  Spread the disks out on the floured surface and cover, allowing them to rest for at least 20 minutes after rolling.
– If you have a pizza stone, use it on a low oven rack.  Allow it to heat as the oven preheats.
– If not, lightly oil a baking sheet and put on the middle oven rack.  Allow it to heat as the oven preheats.
– If using a heavy skillet, lightly wipe with oil.

7.  To bake, slide as many disks as will fit comfortably onto your pan (stone, cookie sheet, or heavy skillet).  Bake until lightly browned on the first side, then flip and brown the other side.  Total baking time will be between 5-10 minutes, but usually only 5-6 minutes.

8.  Serve warm if eating immediately or allow to cool on a cooling rack and store in plastic bag.  Gently reheat in a skillet over medium-low heat.

Recipe adapted from How to Cook Everything Vegetarian by Mark Bittman