Food recipes
Homemade Pita Bread
Homemade Pita Bread Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table oil, olive, salad or...
Homemade Pita Bread
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
Make sponge: Put 1 cup lukewarm water in a large mixing bowl.
Add yeast and sugar.
Stir to dissolve.
Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup).
With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass.
Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
Turn dough onto work surface.
Knead lightly for 2 minutes, until smooth.
Cover and let rest 10 minutes, then knead again for 2 minutes.
Try not to add too much reserved flour; the dough should be soft and a bit moist.
(At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight.
Bring dough back to room temperature, knead into a ball and proceed with recipe.)
Clean the mixing bowl and put dough back in it.
Cover bowl tightly with plastic wrap, then cover with a towel.
Put bowl in a warm (not hot) place.
Leave until dough has doubled in size, about 1 hour.
Heat oven to 475 degrees.
On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile.
Punch down dough and divide into 8 pieces of equal size.
Form each piece into a little ball.
Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin.
Roll to a 6-inch circle, then to an 8-inch diameter, 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 quickly 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 few brown speckles.
Transfer warm pita to a napkin-lined basket and cover so bread stays soft.
Repeat with the rest of the dough balls.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
Make sponge: Put 1 cup lukewarm water in a large mixing bowl.
Add yeast and sugar.
Stir to dissolve.
Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup).
With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass.
Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
Turn dough onto work surface.
Knead lightly for 2 minutes, until smooth.
Cover and let rest 10 minutes, then knead again for 2 minutes.
Try not to add too much reserved flour; the dough should be soft and a bit moist.
(At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight.
Bring dough back to room temperature, knead into a ball and proceed with recipe.)
Clean the mixing bowl and put dough back in it.
Cover bowl tightly with plastic wrap, then cover with a towel.
Put bowl in a warm (not hot) place.
Leave until dough has doubled in size, about 1 hour.
Heat oven to 475 degrees.
On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile.
Punch down dough and divide into 8 pieces of equal size.
Form each piece into a little ball.
Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin.
Roll to a 6-inch circle, then to an 8-inch diameter, 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 quickly 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 few brown speckles.
Transfer warm pita to a napkin-lined basket and cover so bread stays soft.
Repeat with the rest of the dough balls.