Pita Bread
| Category | Breads
|
| Classification | Middle Eastern |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | MidEastern Cookbook |
| Comment | |
Ingredients
- 1 tablespoon yeast
- ~1 1/4 cups tepid water
- pinch honey
- 3 1/2 cups flour
- 1/2 teaspoon salt
- 1-2 tablespoons oil
Directions
Dissolve yeast in 1/4 cup water. Add honey and let sit 10 minutes. Sift flour and salt -add yeast. Knead, adding water to make a firm but not hard dough, about 15 minutes. Add 1-2 tbsp of oil for softer dough. Rise 2 hours - until nearly doubled. Punch down and knead again a few minutes. Take lumps of dough, size of potato. Flatten them on a lightly floured board with a dry rolling pin sprinkled with flour - or palm of hand - until 1/4" thick and 6-7" in diameter. Thickness is important. Diameter can vary. Dust with flour and lay on cloth sprinkled with flour. Cover with lightly floured cloth. Rise again. Preheat oven at maximum at least 10 minutes. Oil 2 large baking sheets and put in oven 10 more minutes. Put rounds on hot baking sheets. Sprinkle lightly with cold water. Bake 6-10 minutes. DON'T OPEN OVEN. Cool on racks.
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