Monday, March 8, 2010

Homemade Pita Bread

Tonight I made a Greek "feast." I only have time to post the homemade pita bread tonight, I'll post the One Pot Greek Chicken and Rice and the Homemade Hummus another night. Recipe found HERE.

Homemade Pita Bread

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)

In a large bowl combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water.Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour 1/2 cup at a time.The dough should be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist, add a small amount of additional flour. 

Turn the dough onto a lightly floured work surface and knead for 6 minutes.Preheat the oven to 500 degrees. Divide the dough into 8 pieces.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). Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.

 Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, (I used a tortilla press) flattening the dough into a disk about 6" in diameter and 3/16" thick. Their thinness is more important than making them perfectly round. Place each round on a thin cookie sheet. Bake for 5 to 8 minutes, or until they are puffed.

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