Pita bread is fun to bake and watch as it puffs up to form a pocket.
Start with this small recipe until you get comfortable with the baking
procedure. Then you can double the recipe to make a larger batch.
Before beginning, see NOTES ON YEAST
Prepare Dough: Mix 4 cups flour, salt, sugar and yeast in a large
bowl. With a wooden spoon, stir in the water to form a soft dough.
Place dough on a lightly floured surface. Knead 5 to 7 minutes, until
smooth and elastic, adding more flour as needed to keep dough from
sticking. The kneading can also be done in an electric mixer using the
dough hook attachment. Knead on low speed for 4 to 5 minutes. Place
the dough in an oiled bowl and turn to coat both sides. Cover with a
cloth and then with a thick towel. Let it rise in a warm place 25 to 35
minutes, until doubled in size.
Shape Dough: When dough has risen, punch it down and knead out the
air bubbles. Remove it from bowl and shape into a log about 15 inches
long. Cut into 12 equal pieces. Shape each piece into a ball and place
on a lightly floured cloth (an old pillowcase works well.). If dough is
sticky, dust balls lightly with flour as you shape them. Cover balls with
waxed paper or parchment and then with a towel. Let them rest for
20 to 25 minutes until almost doubled in size.
When the balls have risen, place the pizza stone on the lowest rack in
the oven and the other rack 3 to 4 inches from the top of the oven.
Preheat to 450 degrees. On a lightly floured board, roll out the balls
with a rolling pin to about 5 or 6 inches in diameter. They should be
thin, no more than 1/8 inch. Place the pitas back on the lightly floured
cloth. Cover with wax paper or parchment and then with a towel. Let
them rest for 20 to 25 minutes until almost doubled.
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Bake Bread: For easy access to the pizza stone when ready to bake,
pull the oven rack out. Gently transfer the first loaf to the palm of your
hand, keeping your palm flat. Slide the loaf off of your hand and onto
the pizza stone. Be careful to avoid touching the stone, as it is very
hot. Place one or two more loaves on the pizza stone. Bake for about
5 minutes, until the bread is lightly browned on the bottom. If the
loaves are still too white on the top, place them directly on the top rack
of the oven to brown for 30 to 60 seconds. Transfer the baked loaves
to a cooling rack and cover with a towel. Place two or three more pitas
in the oven and continue the baking procedure until all the loaves are
baked. Pack the baked pitas in a plastic bag while still slightly warm.
NOTE: It is important to be very gentle when lifting the risen loaves
and placing them in the oven, or they will not form the pockets.
SUGGESTION: For variety, prepare some of the mixture for Zatar
Herb Bread or Feta and Herb Bread and spread it
on the loaves before baking.
Category
Breads
Servings
Makes 12 pitas
Author
- 4-4 1/2 cups bread flour (Gold Medal Better for Bread®)
- 1 1/2 tsp salt
- 1 Tbsp sugar
- 1 pkg fast rising (rapid rise) yeast
- 1 3/4 cups very warm water (115 to 120 degrees)
- pizza stone (available in most kitchen supply stores or
- department stores)