Saturday, January 16, 2010

Pita Bread

I keep the dough semi-thick, steamed the baked pita’s in a towel for approximately 2 hours, they turned out very, very good, not flat like store bought pita’s, but acceptable. I love using these for BLT’s.

1 1/8 c. warm water
3 c. flour
1 tsp. salt
1 Tbsp. oil
1 ½ tsp. white sure
1 ½ tsp. yeast

1. Place all ingredients in bread pan of your bread machine, select dough setting and start. When cycle is complete, turn dough onto a lightly flour surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. Cover with a towel, let pitas rise about 30 minutes until slightly puffy.
2. Preheat oven to 500°. Place 2 or 3 pitas on a wire rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately pace pitas in a sealed brown bag or cover them with a damp kitchen towel until soft.
3. Once pitas have softened, either cut in half or split top edge for half or whole pitas. They can be store in a plastic bag in the refrigerator for several days or in the freezer for 1 to 2 months.

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