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Perfect Pocket Pita Bread

Posted by Hallee on Sep 23, 2009 in Breads, Hallee's Galley, Recipes |

pitabreadPerfect Pocket Pita Bread

I intend to make this recipe with whole wheat flour this week, but for now I only have ever made it with unbleached all purpose flour or with white bread flour. I will update the recipe after I play around with it some more. This recipe makes a nice pocket you can stuff to make gyros, shwarmas, or fun PBJs for school functions.

INGREDIENTS:

3 cups unbleached all purpose flour
1 ½ tsp salt
1 TBS honey
1 packet active dry yeast (or 2 ¼ tsp yeast)
1 ¼ to 1 ½ cups room temperature water
2 TBS olive oil

SUPPLIES:

bowl
measuring cup/spoons
wooden spoon
rolling pin
baking stone or cookie sheet

PREPARATION:

Mix yeast with honey and 1 ¼ cup water. Let stand 5 minutes.

DIRECTIONS:

Sift together flour and salt. Add to yeast mixture, add olive oil. Stir with a wooden spoon until it forms a ball (adding more water if needed.) Place on lightly floured surface and kneed for 10 minutes. (If you are using a stand mixer, using a bread hook mix for 3 minutes on speed 2.)

Place dough in greased glass bowl and turn it so that both sides are greased. Cover with a towel and let it rise in a warm spot free from drafts until doubled in size (60-90 minutes).

Punch dough down and divide into 8 pieces. Roll each piece into a ball. Cover with a towel and let rest for 20 minutes.

While the dough is resting, preheat oven to 400° degrees F. Put either a baking stone (or an upside down cookie sheet) on the middle rack of the oven while it’s preheating.

On a lightly floured surface, roll each ball of dough out to a ¼ inch thick.

Open the oven and place as many pitas as will fit on your baking surface. Bake 3 minutes (when they puff up) to 8 minutes (to crispy and brown).

Serve with your favorite filling. I will be linking some lamb fillings, chicken fillings, and hummus as I type up the recipes.

YIELD:

8 pitas

NUTRITION: ~*~
High in selenium
High in thiamin
Low in saturated fat
No cholesterol
NUTRITION FACTS:
~*~
NOTES:

Using a cast iron skillet on top of a cast iron skillet, you can re-heat these and press them flat, then cut into fourths and serve with a Greek salad.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee


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