CLASSIC PITA BREAD
These are from "How to Cook Everything" from Mark Bittman.Most of the time is spent on the rise.
Provided by Scarlett516
Categories Breads
Time 3h
Yield 6-12 pitas
Number Of Ingredients 5
Steps:
- Place flour in a food processor with steel blade. Add salt and yeast, process for 5 seconds.
- While processor is running, add olive oil and water through the feed tube.
- Process about 30 seconds and remove cover.
- Dough should be barely sticky and in a ball, add water 1 tablespoon at a time if too dry, and process for 5-10 seconds. If dough is too wet, add a tablespoon of flour and process for a couple of seconds.
- Place dough on lightly floured surface and and knead by hand for about 1 minute by hand.
- Lightly oil a large bowl and put the dough in it. Cover and let it rise until doubled, about 2 hours.
- Punch dough and divide it into 6-12 pieces. Keep lightly floured and covered.
- Preheat oven to 500°F, use baking stones, or place a baking sheet on each rack.
- Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle. Lightly flour each circle as finished, cover, but do not stack.
- Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).
- If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.
Nutrition Facts : Calories 288.3, Fat 3, SaturatedFat 0.4, Sodium 778, Carbohydrate 56, Fiber 2.2, Sugar 0.2, Protein 7.9
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