Sunday, March 16, 2008

Pita Bread


Thanks to Ally for sharing this recipe and her helpful tips today. I've finally conquered my first baking experience that involved yeast. These were very easy to make and tasted soooo good. Just like the bread at a local Lebanese establishment! I can't wait to use the rest of the bread for sandwiches and maybe some pita pizzas! YUM!

We will definitely be making these again!!

Lebanese Pita Bread

2 cups warm water (no warmer than 110 degrees)
1 tablespoon yeast
2 teaspoons sugar
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons olive oil

Place 1/4 cup of water in a small bowl and sprinkle yeast and sugar over the water. Stir to blend and let sit until dissolved.

Place flour, salt and oil in a large mixing bowl. Add yeast mixture and remaining water and beat (preferable with a heavy duty electric mixer) until flour is completely integrated. Knead dough on a lightly floured surface until smooth, elastic and no longer sticky, adding flour as needed -- about 5-8 minutes. Place dough in an oiled bowl and oil top of dough lightly. Cover with a warm kitchen towel and let rise in a warm place until doubles in size, about 1 1/4 hours.

Turn dough out on a lightly floured surface and knead to remove the air bubbles. Roll into a log and divide dough evenly into 12 pieces. Pat each piece of dough into a ball, them use a rolling pin to flatten into discs about 1/4 inch thick and 6 inches in diameter.

Place discs on a lightly greased baking sheet and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.Preheat oven to 500° F. and place oven rack in lowest position.Bake the bread, one pan at a time, until puffed and starting to brown, about 5 minutes. Remove from oven and cool breads on a wire rack.


Katie said...

Congrats on your first yeast experiment! These turned out so well!

Kayte said...

WOW! these look incredible. totaly impressive. i cannot wait to give this a shot!