*pictures coming once I find the right cord…*
Pita bread seemed so intimidating… bread that miraculously comes out of the oven with its very own pocket? That has to be complicated, right?!?
But it’s not… it’s really not. I promise! It’s so easy. I’ve made it both with and without the mixer (though I have to say – the mixer makes it a no-brainer).
I used the recipe from the Bread Bible, and hints from Smitten Kitchen. And it came out beautiful. Puffed, golden. I will say I preferred my version w/ 1/3 whole wheat white flour. The all white flour version seemed… bland. Maybe more salt, or better olive oil would have helped. But added a bit of whole wheat flour seemed to add just the right nuttiness that it needed. This recipe halves and doubles as desired!
adapted from the Bread Bible
- 2 cups AP white flour
- 1 cup + scant 1/4 cup whole wheat white flour
- 2 tsp salt
- 2 tsp instant yeast
- 2 tbsp olive oil
- 1 1/4 cup room temp water
- Combine the yeast and water until dissolved
- Whisk the salt into the yeast
- Combine the flour mixture, yeast mixture and oil – stirring until just combined
- (mixer method) mix with dough hook at medium speed (#4 KitchenAid) for 10 minutes. Dough will cleanly pull away from the sides of the bowl and the hook. Add more water or flour if necessary (I didn’t need any).
- Let the dough rise, covered, until doubled (at least an hour) At this point you can refrigerate the dough for up to 3 days, allowing to come to room temp for an hour before moving on.
- Preheat the oven to 475. Have a baking sheet or pizza stone preheating on the lowest shelf. Start the preheat as early as possible – an hour is ideal.
- Cut the dough into 8 (for sandwich size pitas) or 12 (for cutting into snacking wedges) pieces. Roll each piece into a ball and flatten lightly into a disc. Cover with a dish cloth or plastic wrap and allow to rest for 20 minutes.
- Roll each piece to a round about 1/4 inch thick. Cover and allow to rest again, uncovered, for 10 minutes.
- About 3-4 minutes before baking sprinkle a few drops of water on top of each round (spray with a squirt bottle or flick with a pastry brush).
- Bake, in batches of 2-3 rounds, for three minutes each. Allow the oven to reheat for a few minutes between batches.