Recipe for pitta bread?!
Recipe for pitta bread?
i want good recipe for pitta bread also wholeweat pitta.
healthy wholewaet breads also
Answers:
Here is a recipe that you may enjoy, I used to make it in the 80's when PITA bread was very popular! Enjoy!
6 cups whole-wheat flour
1 tbsp. honey
1 tbsp. active dry yeast
2 cups water, very warm (120°F)
Directions:
In a large bowl, mix 2 cups flour and yeast. Mix the honey in the warm water. Add the water to the flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. (Or beat 150 strokes by hand.) Stir in enough flour to make soft dough. Turn out onto a lightly floured board. Knead until smooth and elastic, about 8-10 minutes, adding more flour if it is too sticky. Place in bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down, turn onto lightly floured board. Cover, let rest 30 minutes. Divide dough into 10 equal pieces. Shape each into a ball. On a lightly floured board, roll each ball into a 6 inch circle. Place on a lightly floured baking sheet. Bake on bottom rack of preheated 450°F oven. Bake about 5 minutes. Tops will not be brown. To brown tops, place under broiler 3 inches from heat, for 1 minute.
Ingredients
8 pitta breads
25g/1oz butter
2 cloves garlic, peeled and crushed
1 chilli, seeded and finely chopped
Method
1. Make a few slits on one side of each pitta bread without cutting all the way through. Heat a ridged griddle and warm the pittas through or place them under a hot grill.
2. Meantime, melt the butter in a small pan and add the garlic and chilli, warm through making sure not to let the mixture burn.
3. Brush each warmed pitta with the infused butter, cut into slices and serve with chilled drinks.
Similar to Greek pita bread, this Syrian bread recipe came from my dear friend Stephanie, who of course got it from her mother. Stephanie says, "As far as the world's breads are concerned, I rank it right up there at the tippy top." It's especially fun to make these if you have a window in your oven and can watch them puff.
These breads are great for pocket sandwiches of everything from meat to cheese to vegetables. I especially recommend them for anyone who is dieting, because grilled vegetables with a little non-fat dressing make a great stuffing for these breads.
You'll notice the remarkably small proportion of salt in the recipe. That's because the flavor is supposed to come from the stuffings. You may want to experiment with adding more salt, but I wouldn't go above 2 tsp. or the yeast will be seriously inhibited.
11 cups of all-purpose flour
1 pkg dry yeast, proofed in 1/4 cup water
3 cups warm water
2 Tbs. olive oil
1 tsp. salt
Dissolve and proof yeast in 1/4 cup warm water. In a large bowl, mix flour and salt together, and make a well in the center. Add yeast mixture, 3 cups warm water, and the oil. Using a wooden spoon, gradually draw the flour from the sides to mix with the liquid. When the dough begins to solidify, abandon the spoon and use your hands. Turn out onto a lightly floured board and knead until elastic, about 10 minutes. Rinse out the bowl, rub the surface of the dough with olive oil and place back in the bowl. Cover and let rise for 12 hours, or until doubled in volume. Punch down and knead lightly. Form the dough into balls about the size of a small orange. Layer towels, plastic wrap, dough balls, plastic wrap and towels on top. Let rise for another hour. Preheat oven to 500?, with a baking stone or a heavy metal baking sheet. Roll balls into thin ovals and bake for 3 or 4 minuites until dough separates. When you take them out of the oven, either stack them on top of each other or side by side so the pocket deflates. Cool bread covered with a towel to keep them soft.