Growing up we were a Wonder Bread, Scali Bread type of family. The first time I had a piece of pita bread was when I was a teenager. The pita bread was served at a Lebanese restaurant that I had been invited to by a friends parents. I loved it then and I still love it today. Why I waited so long to make pita bread is beyond me. This recipe is quick, easy and you will love how they puff up.
Here's the recipe.....
1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3 ½ cups flour
1 ¼ cup warm water
1 teaspoon salt
3 ½ cups flour
Dissolve
yeast in water for about 5 minutes in the bowl of an electric mixer.
Add salt and 1 ½ cups flour and with the dough hook, beat to make a
batter. Add additional flour until a rough mass is formed. Knead
8 minutes until dough is smooth and elastic. Add more flour if dough is
too sticky.
Turn dough onto a lightly floured surface and divide into ten pieces for smaller pitas . Form dough into balls, then flatten with a
rolling pin into ¼ inch thick discs. Try and keep an even thickness as
this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-13 minutes until golden.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-13 minutes until golden.
