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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 8 |
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This recipe calls for both white and whole wheat flour; you can reduce/increase either type of flour to your liking. Prep time does not include up to 3 hour rising time. Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Pita bread dough can also be refrigerated for up to one week in the refrigerator. Ingredients:
2 1/2 cups warm water (110 degrees) |
1 1/2 teaspoons active dry yeast |
1 tablespoon honey |
2 cups wheat flour |
3 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon vegetable oil |
Directions:
1. Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
2. Combine white flour, wheat flour, and salt in large bowl.
3. Make a small depression in the middle of flour and pour yeast water in depression.
4. Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.
5. You can also do step 1-4 using the knead function in a Kitchen Aid.
6. Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
7. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours OR until it has doubled in size.
8. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes.
9. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
10. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
11. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
12. Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
13. Take spatula and gently push down puff. Immediately place in storage bags.
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