Pita Bread

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
3 Hrs 20 Min

Ingredients

• 1 1/8 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

• Directions

  1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
  2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
  3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
  
  
  
  
  Recipe 2
  
  
  

  Pita Pocket  Bread Ingredients

  This recipe calls for:

  1 Package Active Dry Yeast

  1 1/2 Cups Water (About 115F)

  1 Teaspoon Sugar

  3 1/2 Cups Flour

  1 1/4 Teaspoon Salt

  1 Tablespoon Vegetable Oil

  

  Pita Pocket Bread Equipment

  For this recipe you will need:

  Rolling Pen

  Mixing Bowl

  Bread Board

  3 Cookie Sheets

  Non-Stick Cooking Spray

  Measuring Cups

  Measuring Spoons

  Cooling Wrack

  

  First Step: Pita Pocket Yeast

  Combined in a mixing bowl:

  1/2 Cup Warm Water (About 115F)

  1 Teaspoon Sugar

  1 Package Active Dry Yeast

  Stir these ingredients together and then let the yeast rise for about five minutes.

  

  

  Second Step: Pita Pocket Dough

  Once the yeast has risen, mix in:

  1 Cup Warm Water (About 115F)

  1 1/4 Teaspoon Salt

  3 1/2 Cups Flour

  1 Tablespoon Vegetable Oil

  Once the dough becomes like elastic and begins to pull away from the bowl, pour it out onto a floured bread board and knead it for about one minute. Then form the dough into a ball.  

  

  

  Third Step: Pita Pockets Rising

  Cover your pita dough ball with the mixing bowl (make sure that the inside of the bowl is floured) and let it rise for 2 hours. Once 2 hours is up, divide the pita dough evenly into six balls.

  
  

  If your bread board has some doughy buildup smashed onto it like mine
  (in the picture) just scrape it off with a spatula and remember to use more flour in the future. Whatever you do don't wash it, this will just make the next step a sticky mess.  

  

  

  Forth Step: Rolling out the Pita

  Now it's time to roll out the pitas! Keep your rolling pen floured well, along with your board, and do your best to create a circle. The average pita should be around 7 1/2 inches in diameter, but feel free to make some a little larger (or smaller) than others; this way, you'll have a variety. 

  Once you have rolled your first pita out, spray all the cookie sheets with non-stick cooking spray. Then place the pita on the sheet.

  

  

  Fifth Step: Baking Pita Pocket Bread

  Find a warm place, then leave the pitas there to rise for 45 minute.

  Preheat your oven to 450F. Bake each sheet of pitas separately and on the second to lowest wrack for six to eight minutes.

  Once the pitas are done, let them cool on a wire wrack.

  
  

  Tada! Now you get to enjoy a nice warm piece of homemade pita bread. :)

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  From

  
  
  
  
  

  http://www.myhomecooking.net