Peppy's Pita Bread
Using a bread machine really cuts down on the work. I proofed the yeast first using 1C warm water & 2 tbsp organic sugar. I went with 1 1/2C bread flour & 1 1/2C AP flour, 1/4C veg oil, & a tbsp salt. After the dough is mixed, I let it rise then punch it down in the bread machine & let it rise again. Following the directions from there, I shaped it into a log, cut into 8 pieces, rolled into balls & let rest for approx 10 min. Then I rolled each flat, as thin as possible, covered with a towel & let rest for 30 min.
I placed a pie tin full of water on the bottom rack & used a baking sheet, turned over so the flat side is up, & pre-heated the oven to 500. I sprinkled a little water on the pan & cook 2 at a time. After roughly 3-4 min (when it puffs & the tops are starting to lightly brown), I flip over & cook for about another 2 min, then place in a brown paper bag.
Turned out great & the pitas were soft. I've found the key is to try not to overwork the dough & to not overcook. I'll definitely continue using this recipe, with a few slight modifications. Main reason I gave it 4 stars & not 5 is I don't see how using a cake rack would work without the dough sagging between the wires and/or coming out without having wire marks.
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Sep. 9, 2012