Jun 1, 2011

Pita Bread

recipe adapted from the Fresh Loaf

Makes 8 pitas

3 cups flour (14.25 ounces)
1 1/2 tsp salt
2 tsp instant yeast
1 tbsp honey
2/3-3/4 cup water, room temperature
2 tbsp olive oil

Mix the flour, salt and yeast in a medium sized bowl. In a separate bowl whisk together the honey, water and olive oil. Hand mix until dough forms a ball, adding a little more water if needed. Place dough on a floured work surface and knead for about 10 minutes. Place bowl upside down over dough and allow to sit for about 90 minutes or until dough has doubled in size. Gently punch down dough to release some of the trapped gases and divide into 8 equal pieces. Roll each piece into a ball. Cover with a large bowl or damp towel and allow to rest for 20 minutes.

While dough is resting, place a baking stone or an upside down cookie sheet into the oven and preheat to 400 degrees.

After dough has rested, spread a light coating of flour on work surface. Sprinkle a little flour on top of dough ball and roll out to 1/4 to 1/8 thick circle. If dough resists kneading, let it rest for a few minutes and go back to it. Repeat process with each dough ball. Place pitas into oven (I made mine and baked them a few at a time.) and bake for 4-5 minutes until they puff up like a pillow and are lightly browned.

Serve warm or at room temperature with your favorite dip or stuffed full of your favorite sandwich ingredients.