ESSENTIAL: Pita Bread

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* Exported from MasterCook *

 

Pita Bread

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 414

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons dry active yeast

1/2 cup warm water -- (980 to 1150 F.)

2 teaspoons sugar

4 cups unbleached all-purpose flour or 3 cups

OR unbleached all-purpose flour

PLUS 1 cup whole wheat

2 teaspoons salt

 

Makes 8 loaves

 

TOTAL TIME: about 1 hour, 45 minutes, including time for the dough to rest,

TIME TO PREPARE: about 1 hour, 15 minutes

COOKING TIME: about 6 to 8 minutes

EQUIPMENT: baking stone, baker's peel (optional)

DO AHEAD: you can make the dough up to 1 day in advance. Refrigerate until

ready to use.

FREEZING: Freeze up to 6 months

 

Pita was not a bread I'd ever intended to make, since a commercial brand,

which was available locally, was excellent. However, the company new and

improved it, adding stabilizers and more potent sweeteners to appeal to a

wider market out of state, losing the delightful texture and distinctive

yeasty flavor I'd loved so much. I could recapture the taste only by

making it myself, which I do every Sunday. It's easy-especially if you

have a food processor, Mixmaster, or bread machine to handle the dough for you.

 

Combine the yeast and water in a large mixing bowl. When the mixture

bubbles, give it a stir, and add the sugar, 2 cups of the flour, and the

salt. Continue adding flour until you can no longer stir it with

ease. Dust your hands with flour and transfer the dough to a floured work

surface. Knead the dough until it is smooth and springy, about 5

minutes. Alternatively, knead the dough in a food processor or Mixmaster.

 

Roll the dough into a ball, cover loosely with a lightweight towel, and let

it rest for 30 minutes.

 

Place a baking sheet or baking stone in the lower third of the oven, and

heat to 500F.

 

Cut the dough into 8 equal portions. On a well-floured surface, roll the

dough until it's about 1/2 inch thick. Cover the rounds with a damp, not

wet towel, and let them rest for 15 minutes.

 

Using a baker's peel or your hands, place the loaves carefully on the

baking sheet or baking stone. Bake until the loaves puff up and brown,

about 6 to 8 minutes.

 

Transfer the loaves to a wire rack, and let cool 15 minutes before serving.

 

BREAD MACHINE OPTION: Place all of the ingredients in your breadmaker

according to the manufacturers instructions. Once the dough has risen,

take it out of the machine, shape it as directed in the recipe, and

continue to follow the recipe from that point.

 

Per serving: calories 233, protein 6.6g, carbohydrate 49g, Fat 5g,

Cholesterol 0mg, sodium 536mg, 3% calories from fat

 

 

 

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