Pita Bread Adventure

I love pita bread.  I'm not sure why.  Maybe its because its a little pocket that you can stuff with yummy veggies or sauteed meat or whatever goodness you want.  Or it might be because it goes great with humus.  Either way, I like it.  A lot.  Unfortunately, it is not one of the items I can stock up on and I don't always have it.  So today I decided to try making it.  Here we go:

Whole Wheat Pita Bread 
From the THRIVE Cookbook
Makes 10

 2 1/4 teaspoons active dry yeast (1 package)
1 Tablespoon THRIVE White Sugar (or honey)
1 1/4 cups warm water
1 cup THRIVE Whole Wheat Flour (or fresh flour from ground THRIVE White Wheat)
2 cups THRIVE White Flour
1 1/2 teaspoons THRIVE Iodized Salt
2 tablespoons olive oil

*Make sure to knead and let the dough rise and sit for the recommended times for best results.
**This recipe works great with 100% Whole Wheat Flour as well. Just replace the 2 cups of white flour for 2 cups of wheat flour.

1.  In a large mixing bowl, dissolve yeast and sugar in warm water.  Let sit 5 minutes to activate.  Mix in flour, salt, and olive oil and mix well to form a soft dough.
 2. Knead the dough for approximately 10 minutes, or until dough is smooth and elastic.  Place dough in a bowl that has been lightly coated with oil and cover with plastic wrap or a damp kitchen towel.  Set aside to double in size; approximately 45 minutes to an hour.
3.  When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 10 pieces.  Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 10 minutes.  This step allows the dough to relax so that it will be easier to shape.
4. Preheat oven to 500 degrees Fahrenheit. On a floured surface, roll each ball into a 5-6 inch circles, about 1/4 inch thick.  Dust with flour on both sides to prevent sticking.  Transfer to a grease baking sheet (or parchment paper) and allow to rise 10 minutes, or until slightly raised.

 5. Bake on the bottom rack of the oven for 4-6 minutes until they are puffed up and golden brown.

***My Notes***
500 degrees is hot.  The oil on the greased pan burned and smoked a little the first time I made these.  The pitas were fine and did not burn.  When I tried parchment paper the paper browned but I didn't have the smoke like I did with the grease.
4 minutes was a good cook time in my oven.
My pitas were not a consistent size.  The smaller ones seemed to puff up better.
Store leftovers, if any, in air tight container.
Be careful when steam is released from the pocket.  It can be hot!
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1 comment:

  1. I might try this but use foil instead. Doesn't paper have a flame point of 451? Hmmm... best to keep a fire extinguisher handy in either case lol