Fresh Pita Bread
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
54
Sourness
35
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Yeast (dry active)2.5 cups
Water (tepid 80 to 90 degrees)2.5 cups
Whole Wheat Flour1 tbsp
Salt1 tbsp
Olive Oil3.5 cups
Unbleached All-Purpose FlourDirections:
1
Stir the yeast and water together in a large bowl
2
Using a wooden spoon and stirring in one direction, stir in the whole wheat flour about a cup at a time; then stir 100 times or until the mixture look smooth and silky
3
This is the sponge and it needs to rest, covered with plastic wrap, for at least 30 minutes, although it is best if it can rest for as long as 8 hours in a cool place, a rest that will give fuller flavor
4
Sprinkle the slat over the sponge and then stir in the olive oil, mixing well, again stirring in the same direction
5
Add the flour about a cup at a time, mixing until the dough is too stiff to stir with a spoon
6
Turn the dough out onto a lightly floured work surface and knead it mixing until it is smooth and elastic, 8 to 10 minutes
7
The dough will be moderately firm and have a slight sheen
8
Clean the mixing bowl, dry it, and coat it lightly with oil
9
Transfer the dough to the bowl, turn the dough around to oil its surface, and cover tightly with plastic wrap
10
Let the dough rise at room temperature for 2 to 3 hours, or until it doubles in bulk
11
Turn the dough onto the work surface
12
Divide it in half and keep one half under plastic or cloth while you work with the other
13
Cut the dough into 8 equal pieces and, with lightly floured cupped hands, form the pieces into tight balls; keep the balls under plastic as you work on the other
14
On a well-floured surface, flatten the balls of dough with you fingertips and then, using a rolling pin, roll each piece of dough into a circle 8 to 9 inches in diameter and less than 1/4-inch thick
15
Cover but do stack the rolled out breads
16
Preheat the griddle or cast-iron skillet over medium-high heat and lightly oil the griddle
17
Bake 1 rolled-out circle at a time on the griddle, putting the pita top side down on the griddle and cooking for 15 to 20 seconds before turning the bread over gently
18
Cook for another minute or until big bubbles appear
19
Turn the bread again and cook until it balloons fully
20
Pressing a towel on those areas where bubbles have formed will push air into the flat areas
21
The breads should bake for no more than 3 minutes
22
Oil the griddle after every 4 to 5 breads
23
Pita is best the day it is made, but it can be wrapped airtight and frozen for 1 month