Pita Bread
| Yeast | 2 1/4 tsp |
| Sugar | 1 tsp |
| Water | 1 1/2 C |
| Flour | 3 C |
| Salt | 1 1/4 tsp |
Dissolve yeast and sugar in 1/2 C warm water. Let set 10-15 minutes until water is frothy.
Combine flour and salt, and make a well in the middle.
Pour yeast into well, and slowly add 1 C warm water. Knead 10-15 minutes.
Grease a large bowl. Place dough in bowl and turn once, leaving a thin film on top of dough ball. Cover with a damp towel, and let rise about 3 hours, until double in bulk.
Roll out a thick rope and cut into 12 small pieces. Roll into balls, and place on a floured surface to rest for 10 minutes.
Preheat oven and baking sheet to 500°
Roll dough out into circles 1/4 inch thick. Let proof for 10-15 minutes.
Bake 4 minutes until bread puffs up Turn over and bake 2 minutes longer. Remove with spatula and press down. Cool on rack with moist towel over them.
Don't roll the circles too thin; you'll end up with flatbread crackers that don't puff.
2 comments:
I'm so glad you posted the pita recipe. I've been trying to do more Greek food and don't like to buy ready-made pitas. I like hummus dip also with these.
You'll want to try it with the Roman bean dip too.
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