Fresh pitas are actually a very easy yeast bread to make: You mix it, knead it, let it rise once for an hour, then cook it in a frying pan on the stove. I make the dough in the bread maker so it's even easier.
1 cup very warm water
2 teaspoons dry active yeast (or one .25 package)
1 cup wheat flour
1 tablespoon olive oil
1 teaspoon salt
1 1/2 to 2 cups flour
Directions
1) Mix water and yeast. Stir in wheat flour, olive oil, and salt. If using a bread maker, put it and 1 1/2 cups flour in the bread machine and set it for dough and let run.
If stirring by hand, stir in the flour and knead 10 minutes. Cover with a clean cloth and let rise 1 hour in a warm location.
2) Punch down dough.
3) Divide dough into 8 equal pieces.
4) Form 1 piece into ball and roll out on a clean, floured surface into an 8-9 inch circle, very thin. If needed, add more flour.
5) Heat a frying pan over medium heat. To test heat, a drop of water should sizzle when it hits the pan. Coat with nonstick spray and place a pita on the skillet. After about 1 minute when you see small bubbles, flip the pita. Let cook 2-3 minutes until slightly browned. Flip back to original side and brown about 1 minute.
Roll out and cook the 7 other pieces similarly.
6) Serve warm or store covered for up to 2 days.
6) Serve warm or store covered for up to 2 days.
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| Dough is easiest to divide by cutting it, rather than tearing. Use a scraper or a butter knife. |
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| It's easier to roll into a circle if you start with a ball instead of a triangle |
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| See how thin you roll it? |
Based on this recipe from Half Baked Harvest.
Shared with Retro Re-Pin Party 27, Lou Lou Girls' Fabulous Party 43
Shared with Retro Re-Pin Party 27, Lou Lou Girls' Fabulous Party 43
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