Pita Making!

The other night, my brother and I made the most incredible Mediterranean feast! Complete with homemade pita bread, which is something I haven’t taken the time to make in a very long time! Since my last recipe was such a success, I decided to include this one as well! Enjoy!

Pita Bread
1 package active dry yeast (2 1/2 tsp)
1 1/2 cups water, warm (105-115F)
1 tsp sugar
1 tsp salt
3-4 cups all-purpose flour

Combine sugar, water and yeast. Let stand for 10 minutes, until slightly foamy.
Stir in salt and 3 cups of flour, until dough is smooth. Add remaining flour a tablespoon or two at a time, mixing until the dough pulls away from the sides of the bowl into a ball. Turn out onto a lightly floured surface and knead until smooth and elastic, 4-5 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size, 1 1/2 hours.

Heat oven to 475

Punch the dough down and divide it into 10 even pieces. Shape each into ball by grasping the corners of each piece and pinching them together. Cover the balls with a clean dishtowel and allow the dough to rest, for 15 minutes so they will be easier to roll out.

Roll out until balls form circles about 1/8 inch thick.
Place directly on oven rack and bake for 2 minutes, until lightly browned. Flip over and bake again for 1 1/2 – 2 minutes, until very lightly browned. You may have to adjust the cooking time a bit.
Remove from oven and cool between kitchen towels to keep the pitas soft. Once they are cool, store in an airtight container.

Makes 10 pitas.
I like to double the recipe, but you can do it however you like! So tasty!

We filled ours with grilled veggies, steak, and chicken. Top it all off with some cilantro lime sauce (1/2 cup sour cream, a handful chopped fresh cilantro, and 1 tablespoon


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