Bread, Pita

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Ethnicity
American  
Base Type
Bread  
Course
Side Dish  
Preparation Time
10-30 Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
To make whole wheat, see directions below. Can make up to 3 days ahead. Make as early in day as possible for best taste.  
Source
 
Source Description
 
Last Modified
2012-11-06  
User
Joyce McGuire



Ingredients
                
3 1/4 c
flour, all purpose

2 t
salt

2 t
olive oil

2 t
active dry yeast

1 1/4 c
water


Directions
Mix and knead ingredients until very soft and smooth and just a little sticky.  

Place dough in greased bowl and press down.  Cover and place in fridge. If notice it rising, press down and do not allow to rise for the first four hours.  If you are making at last minute, skip this step :)

Divide into 8-12 pieces, let rest 20 minutes.

Roll pieces into circles about 1/4 inch thick. Let rest 10 minutes.

Cook pitas on lightly greased cast iron for 20 seconds. Turn and bake 1 minute more, a bubble should start forming.

Turn again and bubble should get larger.  Lower heat if begins to brown.  Should take approximately 3 minutes to cook each one.

Spritz with water 2-3 minutes before baking.

If they do not bubble, they will still make excellent flat bread.

Keep warm in oven.

***To use whole wheat flour replace white flour with hard white wheat flour and an additional 1/4 cup water.

***Or use half whole wheat.  If you can't find "fine wheat flour", blend in blender to make flour finer.  Use additional 1/4 cup water.

***To use blender, place ingredients in bowl and hook up with the dough hook.  Blend ingredients on low to mix well and then bump to medium and mix for about 10 minutes until a soft smooth, slightly sticky dough is formed.  Continue as directed.