Sunday, June 28, 2009

pita bread

yeah so who the hell makes pita bread from scratch???

THIS GIRL. (oh...and i have two thumbs...) ((get it??))

anyway. i made pesto last weekend and i needed a vehicle to get it into my mouth. i love to toast pita bread and cut it into triangles and dip it in pesto. so when i went grocery shopping i bought the stuff i needed...

and i forgot the darn pita bread!! i got home and i was CRUSHED. and then i thought...HEY! i bet i can make it! so i started cruising the interwebs and i found two recipes that i combined.

pita bread

1 envelope of yeast (or 2 1/4 tsp)
1/2 cup warm water
1 1/2 tsp. sugar
2 to 2 1/2 cups white flour
1/2 cup wheat flour
1 tsp. salt
1 cup warm water

combine yeast, 1/2 cup water and 1 1/2 tsp. sugar in a mixing cup. let sit until very frothy; about 10-15 mins.

combine 2 cups white flour, 1/2 cup wheat flour, salt and water in kitchenaid with the dough hook attached. add the yeast mixture to the flour mixture. if the dough is too sticky, add the remaining 1/2 cup white flour. the dough should be smooth and stick to the dough hook but not to the bowl.

p.s. warm the bowl with very warm water before mixing the dough. :)

remove the hook from the dough and spray the bowl with pam. cover the bowl with a clean towel and set in a warm place for 2-3 hours.

preheat oven to 500 degrees F. on a floured surface, roll the dough into a log shape and cut into 10-12 even pieces. roll each piece into a circle, about 1/4" thick. if you roll it too thin, it will get too crispy. if you actually want it to split like pocket bread, err on the side of thicker.

place dough circles on stoneware pans or pizza stones to bake and bake in batches, one pan at a time for 6-9 minutes, or to desired doneness.

my family ate these as fast as they came out of the oven...and there were no leftovers. my husband even ate pesto. be still my heart!


Connie Weiss said...

YAY! Can't wait to make up some pesto and try these out. Maybe this weekend!