Pita Bread
Posted in /Cooking/Breads on Tuesday, January 10, 2017
Pitas go well with everything, especially Greek food. So why buy pitas when you can make your own?
Yield: 8 pita rounds
Ingredients
1 cup hot water, but not boiling
2 tsp active dry yeast
2 1/2 -3 cups flour
2 tsp salt
1 Tbsp olive oil
Directions
1. Mix the water and yeast together in the bowl of a stand mixer and let sit for approximately 5 minutes, at this point the yeast should be dissolved.
2. Add 2 1/2 cups flour, salt and olive oil to the bowl and mix with the dough hook on medium speed for about 8 minutes. You can add small amounts of flour to the dough until it is smooth.
3. Oil a bowl and place dough inside to rise with a dish cloth or plastic wrap over it. Let the dough rise for about an hour or until it has doubled in size.
4. The dough may now be refrigerated until you are ready to use it. It can remain in the fridge for up to a week.
5. Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if it does start to stick. If the dough springs back, set it aside to rest for a few minutes, then continue rolling. Repeat with other pieces of dough.
6. Warm a cast iron skillet over medium-high heat. Drizzle a little oil in the pan and wipe off excess. Place a rolled out pita on the skillet and cook for about 30 seconds until you see bubbles starting to form. Flip and cook the other side for 1-2 minutes. The pita should start to puff up during this time. Keep cooked pitas covered with a clean dishtowel while cooking the remaining pitas.
Serve with
Yield: 8 pita rounds
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