Pita Bread

Homemade Pita Bread is perfect for sandwiches, gyros, falafel, and scooping up various dips. Great for ‘Pita Pizzas’ as well. This is an easy recipe that brings you fresh, warm pitas in a giffy. Making and eating these takes me right back to my three months in Jordan and Palestine. Pure bliss!!!

1 cups All purpose flour
1 cup Wholewheat flour
1/2 teaspoon Salt
2 teaspoons Yeast
1/2 teaspoon Sugar
1 cup Warm Water
1 tablespoon Extra virgin Olive oil

1. In a small bowl, combine the warm water, yeast, and sugar.
2. Let this mixture rest for 5-10 minutes, until it is frothy and bubbly.
3. In a large bowl, combine both the flours and salt.
4. Pour over the yeast mixture and olive oil.
5. Knead the dough well for 8-10 minutes, until it is smooth and elastic.
6. Place the dough in a lightly greased bowl and cover with a tea towel (kitchen towel).
7. Let the dough rest and proof for 1-2 hours, or until it is doubled in size. Temperature of the room plays a big factor in proof time.
8. Gently deflate the dough. Divide into 9 equal-sized pieces.
9. Form each dough piece into a ball. Place in a tray, cover with a kitchen towel. Let this rest for 10-15 minutes.
10. In the meantime, preheat your oven to 480 F.
11. Line a tray with parchment paper. You can use an unlined tray as well.
12. Once the oven is preheated, start rolling out the dough balls into an circular shape. Roll evenly to about a quarter-inch thickness.
13. Place on the baking tray and into the oven. In about 4-5 minutes, you will see the pitas puffing up and turning a light golden brown.
14. Take them out and keep warm in a kitchen towel.
15. Repeat with the rest of the dough.
16. Serve warm or at room temperature. These keep well wrapped in baking paper for 2-3 days in the fridge.

Cheers and enjoy!!

Drew Frederic

Published by Drew Frederic

Photographer, Artist, Poet, Chef, and Photojournalist.

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