Sunday, January 23, 2011

Homemade Pita Bread

One of my VERY favorite places to eat is the Pita Pit. I LOVE a nice warm pita with grilled chicken and veggies in it... and way too much ranch and teryaki sauce. We have a pretty tight budget right now though, and eating out isn't much of an option lately, so I've been trying to turn my kitchen into the Pita Pit, and I've happily experienced some success! I tried out this great recipe for homemade pitas. They were delicious! It was pretty easy and I thought it was cool that you can add wheat or just make them all white. We made Chicken Caesar Burgers in a fresh pita and it was very yummy! (I cooked the ones in the above picture just a little too long- don't let them get very brown or they are crusty and don't pull apart very well.) *These pitas can be stored for up to 3 days in an airtight container or for 2 months in the freezer.

Pita Bread (William-Sonoma)

1 1/2 cups lukewarm water
1 Tbs. active dry yeast
1 tsp. sugar
1 cup whole wheat flour
3 cups white bread flour
1 1/2 tsp. salt
2 Tbs. olive oil

Put 1/2 cup of the lukewarm water in a small bowl and stir in the yeast and sugar. Cover and let stand in a warm place until foamy, about 10 minutes. In the bowl of a stand mixer, stir together the whole wheat and bread flours and salt. Pour in the yeast mixture, olive oil and the remaining 1 cup lukewarm water. Using the paddle attachment, mix until a dough forms. Fit the mixer with the dough hook and knead until the dough is el
astic and springs back when gently pressed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a dish towel, and let stand in a warm place until doubled in size, about 1 hour. Preheat a pizza or baking stone in a 450°F oven for 30 minutes. Line 2 baking sheets with parchment paper. Punch down the dough and turn it out onto a clean, lightly floured surface. Form into a log and cut into 12 equal pieces. Working with 1 piece at a time and keeping the remaining pieces covered, roll out each piece of dough into an oval or circle, about 1⁄8 inch thick.
Place on the prepared baking sheets, cover loosely with plastic wrap, and let rest in a warm place for 20 minutes.Working in batches, carefully place 3 or 4 pitas flat on the preheated pizza stone and bake until fully puffed and slightly browned, about 3 minutes. Keep the pitas warm in a slightly damp towel while cooking the remaining pitas. Makes 12 pitas.

Adapted from Williams-Sonoma TASTE Magazine, "Lunch on the Porch," by Donata Maggipinto (Summer 2002).
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1 comment:

jess and seth said...

I would never have thought of making pitas--you are amazing! I would like some whole wheat ones. But I'm afraid of Yeast, as you know, so you'll have to teach me this one in person.