Pita Bread Recipe

Dreaming about making pitas at home for ages or just driven by a sudden impulse to glorify the day? These pita breads will please both!

As I most recently have a little time, I had been surfing on the web yesterday. On the lookout for new, intriguing tips, inspiring meals that I have never tasted before, to impress my loved ones with. Hunting for a long time yet could not discover any interesting stuff. Just before I thought to give up on it, I came upon this scrumptious and easy treat by luck on Suncakemom. The dessert seemed so yummy on its pic, it called for instant actions.

It was not difficult to imagine just how it’s made, its taste and how much my hubby will want it. Mind you, it is rather easy to impress him in terms of puddings. Yes, I am a blessed one. Or maybe he is.Anyway, I got into the webpage and used the simple instuctions that had been combined with impressive images of the task. It really makes life much simpler. I could suppose it is a bit of a effort to shoot pics in the middle of baking in the kitchen because you normally have sticky hands therefore i genuinely appreciate the hard work she placed in for making this blogpost and recipe easily implemented.

With that in mind I’m empowered presenting my own dishes in a similar way. Appreciate your the concept.

I was fine tuning the main recipe to make it for the taste of my family. I have to tell you it turned out an awesome outcome. They loved the taste, the overall look and enjoyed having a sweet like this in the midst of a stressful week. They basically demanded lots more, many more. Hence the next time I am not going to make the same miscalculation. I’m likely to twin the amount .

This Pita Recipe post was made possible by SunCakeMom

Starter dough

Mix water, flour and a bit of fresh yeast in an airtight container. Close the lid and put it in the fridge for 6 hours. This step is optional and can be skipped entirely.

Pita dough

Measure flour, yeast, salt, olive oil and water. Add dough starter too if used.

Knead it together until a uniform sticky dough forms. We need to have a relatively moist somewhat sticky dough.

Lightly rub the dough with oil to prevent it from drying out.

Cover it then place it to a 68°F – 81°F /20°C – 27°C corner to rise for about 45 – 90 minutes. With a bit of luck and right temperature, it will double in size.

Take the dough out, cut it in two then gently form two logs out of them. Try not to press much air out of the dough. This step is only necessary to help us make similar pitas. If size is not important, this step can be skipped.

Cut up the dough into equal pieces. Our favorite size is about 2 oz / 60g.

Roll them gently into balls. In doubt how to roll the dough? Check out: How to roll bread roll No.1

On a heavily floured surface roll them out into 6″/ 14 cm diameter discs. Make sure they don’t stick while rolling them out.

Place the rolled out discs onto a floured surface. Optionally sprinkle some water on top to prevent them to dry out, cover them with a kitchen towel then place them to a 68°F – 81°F /20°C – 27°C corner to rise for 30 minutes.

Not many of us is capable to shovel down 20 pitas in a day. Rub oil on the unused dough and in an airtight container, put them into the fridge for another day.

Heat up a non-stick or even better cast iron skillet medium to high. Too high temperature will scorch the pita creating holes where the water vapor can escape instead of puffing up our pitas. Place the pita upside down onto the hot skillet. In about 30 – 60 seconds bubbles should appear on the top of the dough.

We should be good to flip the pita over. When we try to lift the pita with a spatula and feel resistance, carefully try to separate the dough from the skillet without tearing. Consider lowering the heat or sprinkling flour on top of the dough before flipping it into the skillet.

With a bit of luck our dough should start puffing up in 1 – 2 minutes.

If it doesn’t puff up, try to find the hole where the vapor escapes and pressing on it with the spatula. It won’t be perfectly round but it will be just as tasty as the others.

Place the pitas under a kitchen towel until serving to prevent them from drying out.