Homemade Pita Bread

Pita Bread

 

 

Source: Tinkskitchen.com

 

 

Ingredients

 

• 1½ teaspoon granulated sugar
• 1 cup warm water, plus 2 tablespoons
• 1½ teaspoons active dry yeast
• 3 cups unbleached bread flour
• 1 tablespoon olive oil, plus more for bowl
• 1 teaspoon kosher salt

 

Directions

 

1. In the bowl of your stand mixer (fitted with the paddle attachment) add sugar and dissolve with warm water. Sprinkle in yeast and let sit for 5 to 8 minutes to activate the yeast.
2. With the mixer on low speed, gradually add the flour, then the olive oil and salt. Once this has just about combined, switch over to a dough hook. With your mixer on low speed, knead for 6 minutes.
3. In a large bowl, add a splash of olive oil. Shape the dough into a ball and transfer to the bowl. Coat the dough in the oil and use it to grease the sides of the bowl.
4. Cover with a clean towel and let rise for 1 hour or until doubled in size.
5. Turn the dough out onto a lightly floured surface. Shape into a log and cut in half lengthwise. Then divide both strips in half, and then in half again, repeating until you have 16 pieces.
6. Shape into a ball and roll until smooth. Place on parchment paper lined sheet pan, cover with a clean towel and repeat with remaining pieces. Let rest for 15 minutes.
7. Meanwhile, preheat your oven to 475°. And set a wire rack into a rimmed metal baking pan.
8. On a lightly floured surface, work in batches, rolling each round out 4-inches in diameter, transfer to wire rack. Once the rack is filled, slide pan into your preheated oven and bake 4 to 5 minutes. Turn over and bake for an additional 2 to 3 minutes OR until the edges are golden and the tops and bottoms are fully cooked.
9. Remove transfer mini pitas to a clean pan and cover with a new towel. Repeat with remaining dough.

 

 

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Notes:

Dec 30, 2017

 

Clearly, this photo stinks - but the pita bread was really good.

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey