Pita Bread, simple recipe.
This pita bread is amazing, is also kid approved.When you want a tasty piece of pita to go with your hummus, this recipe is perfect for any time of the day.
Servings: 8 Pitas
Calories: 169kcal
Equipment
- Measuring cups
- Measuring spoons
- Baking sheets
- Rolling Pin
- Mixing bowls
Ingredients
- 1/4 Cup Whole-wheat flour
- 2 Cup All-purpose flour
- 1/2 Cup All-purpose flour This will be use to knead the dough later.
- 1 Tbsp Kosher salt Or Pink salt
- 2 Tbsp Olive oil Organic
- 1/2 Tsp Cane sugar Organic
- 2 Tsp Active dry yeast
- 1 Cup Water Warm, Do not boil, it only needs to be warm to the touch.
Instructions
- Add the yeast to a medium bowl with the cup of warm water and sugar. Stir to dissolve. Let it rest for 15 minutes.
- Next add the 2 cups of flour and the 1/4 cup whole wheat. Mix it and add the salt. After the 15 minutes passed add the yeast that looks like a sponge to the flour bowl and mix it, next add the olive oil and mix it until you form a ball.
- In a separe bowl cover the side with oil just for the dough to not stick. next knead the dough before adding it to the greased bowl and let it rest cover for 45 minutes, I use a plastic wrap which I greased with a little bit of oil for easy removal ( I also place a cloth over the plastic wrap to kee it warm ). Place it inside the oven ( Do Not Turn it on) or a microwave, or a warm place until it doubles in size.
- After the dough has risen take it out of the bowl and place it into your working surface ( I use a silicon mat to make it easy for me) add the extra 1/2 cup of flour slowly to knead the dough.
- The next step is making the balls out of the dough into the same size you should get 8 balls total, to make pita bread. When the balls are done make sure you tucked in the dough into the bottom of the dough and place it down in a floured sourface and let them rest cover for ten minutes. ( I use the silicon mat for this too)
- Heat oven to 475°F ( 245°C ). On bottom shelf of oven, place a heavy-duty baking sheet, large cast iron pan of ceramic baking tile. which ever works better for you. Making sure you have two to work with and making sure you let the baking sheets or whatever you are using be in the oven for about a minute after baking the pitas. This will help the pitas puff.
- Remove 1 ball (keeping others covered) and press with rolling pin, roll to a 6-inch circle, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
- Carefully lift the dough circle and place on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a little browning. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat this process with the rest of the dough balls.
Notes
Tips to make sure you have a perfect pita pocket:
- Don't over bake; they should be puffed and looking a little "dry" but not really browned
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The baking pan you cook these on has to be very hot when you place the dough or it won't puff properly. Give the baking pan about a minute in the oven by itself to re-heat between pitas.
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Don't roll the dough too thin. Between the 1/8" here and the 1/4" you will get a perfect puff pita.
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Warning . . . follow directions not to brown pita . . . and don't roll too thin . . . easy to overbake, then it becomes crispy, and not soft and flexible as it should be.
- Also if you have left over pita. Place it on plastic bag and they will remain soft.
Nutrition
Calories: 169kcal | Carbohydrates: 34g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 907mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg