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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Light and fluffy and oh so good :-) When you remove the breads from the oven, stack them up and wrap them in a large piece of foil. This will keep the dough soft while the tops fall, leaving a pocket in the center. Ingredients:
2-1/2 cups bread flour (i used heartland mill organic strong high-gluten), plus more for sprinkling while kneading & rolling out dough |
2 teaspoons salt |
1 tablespoon sugar |
2 teaspoons active dry yeast |
2 tablespoons good olive oil |
1 cup warm water (105-110 degrees) |
Directions:
1. 8 8-inch squares of aluminum foil for baking pitas
2. In a large bowl combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water.
3. Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour 1/2 cup at a time.
4. The dough should be a rough, shaggy mass that will clean the sides of the bowl.
5. If the dough is moist, add a small amount of additional flour.
6. Turn the dough onto a lightly floured work surface and knead for 6 minutes.
7. Preheat the oven to 500 degrees.
8. Divide the dough into 8 pieces.
9. I patted the dough into a circle and used my metal dough scraper to quickly and evenly cut it into eighths (as if cutting up a pie).
10. Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.
11. Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6 in diameter and 3/16 thick. Their thinness is more important than making them perfectly round.
12. Place each round on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake for 5 to 8 minutes, or until they are puffed.
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