“I’ve tried these before and they are awesome! It helps if you have a pizza stone to bake them on. They come out better for some reason. Why pay retail for something you can make from scratch that’s just as good? These are fun!”– Mike Temple

Pita Bread

1 ½ cups warm water
2 ¼ t. (1 envelope) active dry yeast
1 t. honey
1 ¾ t. salt
2 T. oil
1 ½ c. whole wheat flour, preferably coarsely ground
2 c. bread flour

In mixing bowl, put 1 ½ c. warm water. Stir in the yeast and honey; set
aside until foamy, about 10 minutes. Meanwhile, oil a bowl for the dough.

Stir in the salt and oil, then beat in the flour until smooth. Add the
remaining flour in small increments until the dough is too heavy to stir.
Turn it onto a counter and knead until you have a smooth, supple dough,
after a few minutes, adding more flour as required. Put in an oiled bowl,
turn to coat, then cover and set aside until doubled in bulk, 50 minutes
to an hour.

Punch the dough down and divide into 10 pieces for 8 inch breads. Roll
each piece into a ball, then cover them with a damp towel. If baking in
the oven, preheat it now with a baking stone or cookie sheets to 475. Let
the dough relax (about 15 minutes) while the oven heats, then roll each
piece into a circle a little less than ¼ inch thick. Don’t stack the
rolled breads.

Pitas will almost always balloon when baked in the oven. To get that
pretty mottled appearance, drop the rounds of directly onto the stone or
heated pans and bake for 3 minutes. They should be completely puffed.
Remove them from the oven and cover with a towel to help them deflate.

–This recipe is slightly modified from the cookbook, “Vegetarian Cooking
for Everyone” by Deborah Madison

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