Pita Bread?!
Pita Bread?
Hi there,
Can anyone provide me an easy method to make Pita bread?I would just like to make one.I would then have to cut a six inch opening, and then put salads, tomatoes, mushrooms inside the pita.Can someone please provide the recipes and the method?Thank You
Answers:
Pita Bread
2 1/2 c Warm water
1 t Sugar
3 1/2 t Active dry yeast
1/2 t Salt
5 1/2 c Whole wheat flour
Place water and sugar in large bowl and stir. Add yeast and stir
slightly. Let rest for 5 minutes. Mix in salt and flour gradually,
starting with 3 1/2 cups flour then adding the rest. More or less
water may be required, depending on the brand of the flour. Use
enough flour to prevent dough from clinging to bowl.
Knead well for 5 minutes. Place a little vegetable oil on palms
of hands and smooth all over to prevent crusting. Cover with
plastic, then a cotton towel, and allow to rest for 1/2 an hour.
Set oven at 500F. Divide dough into 8 balls. Roll out each ball
into 1/4-inch thickness. Let rest covered for 20 minutes on
generously floured table or counter top. Bake on ungreased cookie
sheets for 5-8 minutes or until lightly browned. The higher the
oven temperature the better the results. May be kept in a plastic
bag in the refrigerator for several days or may be frozen.
To warm pita, place on the rack in the oven at 300F for 1-2
minutes.
Tips: Make sure there are no creases in the dough and that the
pitas are lying flat on the cooking sheet.
Carefully open the oven door! At a temperature of 500
degrees, you'll get a blast of super hot air in your face.
I speak from experience. :)
Source(s):
Try this web.
http://www.pitabreadrecipes.com/...
Pita Bread
Fresh homemade pita - made with half white, half whole wheat flour - are easy to make and delicious. They are best when baked on a baking stone or unglazed quarry tiles; you can also place them on a baking sheet.
1 teaspoon dry yeast
2 1/2 cups warm water (approximately 105 degrees F)
2 cups whole wheat flour
About 4 cups unbleached all-purpose or bread flour
1 tablespoon salt
1 to 2 tablespoons olive oil
You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter.
Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours.
Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add white flour, one cup at a time. When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours. Gently punch down. Dough can be made ahead to this point and then stored, covered, in the refrigerator for 5 days or less.
If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag. This will give the dough a chance to expand when it is in the refrigerator (which it will do). From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up to one week. The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread. Dough should be brought to room temperature before baking.
This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. You can also of course make smaller breads. Size and shape all depend on you, but for breads of this dimension the following baking tips apply:
Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees. Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack.
Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full "balloon" or until it is starting to turn lightly golden, whichever happens first. If there are seams or dry bits of dough - or for a variety of other reasons - your bread may not go into a full "balloon". Don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently "balloon." But even then, if you're like us, it won't always "balloon" fully and you won't mind because the taste will still be wonderful. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft). When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above. You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads.
wheat flour a pinch of salt mix it in to a dough leave for half hour then take a small handful make it into a golf size ball then roll it out same size as a small plate place on a medim hot pan when it freely moves place under a grill it will start blowing up like a balloon thats when you know its cooked add add whatever you want then eat enjoy