Pita © ejmorris 2006
I first made pita after reading about Farmgirl's adventures in pita making (http://farmgirlfare.com/2005/09/pita-pita-i-too-much-eata.html). We have made pita on the barbecue and in our conventional electric oven. Instructions for both methods follow.
Ingredients for 8 pitas
- ¼ c lukewarm water
- 1 tsp active dry yeast
- ½ Tbsp olive oil
- ½ Tbsp honey
- ¾ c room-temperature water
- 1 c whole wheat flour (strong)
- 1½ c unbleached all-purpose flour
- 1 tsp salt
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- Put yeast into a small bowl. Add lukewarm water (test on your wrist to make sure it isn't too hot) and stir till the mixture is creamy.
- Put oil, honey and the rest of the water into a largish bowl. Add both flours and the yeasted water. Stir with a wooden spoon until a rough dough is formed.
- Cover the bowl and let it sit for about 20 minutes.
- Turn the dough out onto a lightly flour board. Sprinkle salt overtop. Knead for about 10 minutes til the dough is smooth, silky and springy.
- Put into a clean bowl (there is no need to oil the bowl) that is large enough for the dough to triple. Cover and let rise on the counter (draught free) til the dough has doubled.
- Turn the dough out onto a lightly floured board. Divide it into 8 pieces. Make 8 balls. Lightly flour and cover with a damp tea towel and let sit for about half an hour. (or don't bother waiting and just go ahead and roll them out right away.)
- If you are using the oven to bake the pita: 30 minutes before baking the bread, put baking stone on the middle to lowest rack of the oven. Turn the oven to 500F.
- Using a wooden rolling pin, roll each ball into a flat disc - about 6 inches in diameter and 3/8 inches thick. Make sure the finished discs are lightly floured before stacking them.
- If you are using the barbecue: Preheat the barbecue to high. Place each disc directly on the grill. Close the lid of the barbecue. Cook for about 2 minutes or so on one side. Using tongs, turn over when they have puffed. Continue to cook on the other side til they seem done. (complete baking takes about 5 minutes) Put the finished pitas into a basket.
If you are using the oven: Place the discs directly on the hot stone. Bake the bread at 500F for about 5 minutes or until it is lightly golden and puffed. (It really does take only 5 minutes.) You might want to turn the bread over half way through cooking but it isn't really necessary.