Peppy's Pita Bread
Very good recipe for beginners. I use my kitchen center to knead the dough. Anyone has experience hand kneading this recipe will work for them too.
I have tried using the following combinations: 1) all unbleached flour; 2) 1 cup whole wheat + 2 cups unbleached; 3) 1.5 cups whole wheat + 1.5 cups unbleached. They all worked out very well.
Depends on the type of flour I use, I adjust the amount of water in the recipe. I like to make the dough a bit softer than that for regular sandwich loaf.
Once the dough is doubled, I punch down, divide the dough into equal parts. It's very important to let the dough pieces relax for 5 - 10 minutes before rolling them out or they will resist the stretch and keep pulling back. I like my pita pockets thin so I roll them as thin as possible.
Then I dust the flat dough rounds with a bit extra flour, lift the piece and, at the same time, stretch around the edge before flipping it over, then dust more flour on top.
Dusting the dough goes a long way. It makes handling the final dough a much easier task. Since I make my dough a bit softer than my regular loaf, using a bit flour for dusting doesn't make the dough dry, and I never have problems moving them onto a cooling rack for baking. I covered my rounds and let sit for 30 minutes (they don't rise a lot) then bake them at 500 for 4 minutes only. Turns out perfectly every time.
10 users found this review helpful
Mar. 28, 2011