Pita Bread11 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 50 min
“You can either bake this bread or fry it. For variety, I like to make four of each.” - by GODGIFU
Original recipe yields 8 pitas
- Dissolve the yeast and sugar in the warm water.
- Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency. If too dry, add 1 tablespoons of water at a time till you get the right consistency.
- Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle
- There are two ways to cook pita bread. The flavor is a bit different with both.<BR> To Bake Pita:<BR> Preheat oven to 500 degrees F (260 degrees C) and put a pita on a wire cake rack. Toss in the rack and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag.<BR> To Fry Pita:<BR> Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit.
Amount Per Serving (8 total)
- 184 cal
- 2.3 g
- 36.5 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"I made the pita bread with my own modifications. I changed the portion of pastry flour to 1 1/4 cups of bread flour. I also substituted 1 tablespoon of honey instead of 1 1/2 teaspoon of white suga..." See morer. I used a standmixer with the dough kneader attached, then hand knead after that. Not mentioned in the recipe..., you need to put the dough in a warm area and let it rise for 30 minutes. Knead it the second time. Do a baguette roll to the dough (the technique can be found here). Pre-heat the oven to 500 degree F with the pizza stone inside (rack in the lower third). Cut the dough into 12 small pieces. Stack two pieces then roll them together (so the dough would have more air). Make sure the rolled out dough is near paper-thin (VERY important and this is what makes this recipe a pita instead of a thin crusted pizza dough). Spray some water on pizza stone before place the thin dough on top. Baked for 5-minutes or until it's slightly browned (so it'll be slightly crispy, puffy alone is not enough! Use your oven light to monitor). When ready, flip the lightly browned & puffy pita over (upsidedown) on a flat surface. Soak a piece of paper towel with water, then use it to press the pita down (slowly or it'll break). After the pita cooled to room temperature, put it in an air-tight container, if not consumed immediately."
"Did not get soft at all. They basically weren't pita breads, more like hard pizza shells...." See more"
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