only 4 basic ingredients, 8 minutes of kneading, 40 minutes of rising, and 12 minutes of baking: and viola! you have yourself fresh hot homemade pita bread! trust me, it is well worth the effort!
Ingredients:
1 tbs yeast (1 packet)
1 1/4 cup warm water
1 tsp salt
3 1/2 cups flour
1 tbs rosemary (optional)
sprinkle of yellow cornmeal (optional)
Directions:
- Dissolve yeast in water for 5 minutes.
- Add salt , rosemary and 3 cups flour, mix together to create a batter.
- Add the remaining 1/2 cup flour until a rough, shaggy mass is formed.
- Knead for 8 minutes until dough is smooth and elastic. Add a little flour if it is too sticky.
- Place dough onto a lightly floured surface. Divide into 8 pieces (you can divide into 6 for larger pitas or 10 for smaller pitas). Form dough into balls. Flatten with a rolling pin into 1/4 inch thick discs. (Try to keep an even thickness throughout.)
- Let dough rise slightly for 40 minutes. (About 20 minutes in, you want to remember to preheat the oven to 425 degrees F.)
- Sprinkle two baking sheets with a thin layer of yellow cornmeal.
- Place dough discs onto the baking sheets.
- Bake for 12 minutes until they are a light golden color. (10 to 15 minutes at the most.)
- Let cool for 10 minutes and enjoy!
Additional notes:
- You can add a little shredded cheese to the tops of the pitas in the last 4 minutes of baking if you wish.
- A tasty bread dipping option is to combine: a bit of olive oil, garlic powder, salt, rosemary, and basil (all to taste).
1 tbs yeast (1 packet)
1 1/4 cup warm water
1 tsp salt
3 1/2 cups flour
1 tbs rosemary (optional)
sprinkle of yellow cornmeal (optional)
Directions:
- Dissolve yeast in water for 5 minutes.
- Add salt , rosemary and 3 cups flour, mix together to create a batter.
- Add the remaining 1/2 cup flour until a rough, shaggy mass is formed.
- Knead for 8 minutes until dough is smooth and elastic. Add a little flour if it is too sticky.
- Place dough onto a lightly floured surface. Divide into 8 pieces (you can divide into 6 for larger pitas or 10 for smaller pitas). Form dough into balls. Flatten with a rolling pin into 1/4 inch thick discs. (Try to keep an even thickness throughout.)
- Let dough rise slightly for 40 minutes. (About 20 minutes in, you want to remember to preheat the oven to 425 degrees F.)
- Sprinkle two baking sheets with a thin layer of yellow cornmeal.
- Place dough discs onto the baking sheets.
- Bake for 12 minutes until they are a light golden color. (10 to 15 minutes at the most.)
- Let cool for 10 minutes and enjoy!
Additional notes:
- You can add a little shredded cheese to the tops of the pitas in the last 4 minutes of baking if you wish.
- A tasty bread dipping option is to combine: a bit of olive oil, garlic powder, salt, rosemary, and basil (all to taste).
| 
|
