“No pita bread in the house? Make some; they are so much better than any you can buy! So easy to make, too! The only change I made to the acclaimed Chef John’s recipe from Allrecipes, is I added a teaspoon of sugar to the dough, just because I am used to doing that.
They are a lot of fun to make, and delicious to eat! Stuff the pockets with your sandwich filling, and you will never want to eat a store bought pita again! They make a delicious snack toasted, too!
At the allrecipes.com site you can find a great video of Chef John making these! Enjoy!”
|1 (.25 ounce) package active dry yeast|
|1 cup warm water (90-100 degrees f)|
|2 3/4 cups all-purpose flour|
|1 3/4 teaspoons salt|
|1 teaspoon sugar (my addition)|
|1 1/2 tablespoons olive oil|
|1 teaspoon olive oil, divided for cooking|
1. Place yeast in the bowl of a stand mixer. Add the warm water and just 1 cup of the flour. Whisk together and let this stand for 15-20 minutes . You will see mixture bubble and foam.
2. Whisk the 1 ½ tablespoons of olive oil, salt, sugar into the mixture. Using a dough hook attachment, mix at low-speed until the dough is soft, supple, and slightly sticky. Add the rest of the flour in small increments until you get a soft ball.
3. Knead the dough at low-speed for about 5-6 minutes until the dough is slightly springy and still soft. Turn the dough onto a lightly floured board and form into a ball.
4. Wipe the inside of the bowl with ¼ teaspoon of olive oil. Turn the dough around to grease the bottom, cover the bowl with foil or a cloth, and let it rise for about 2 hours, or until doubled in size.
5. Remove dough from the bowl and place on a floured board. Lightly pat the dough into a flat shape about 1 inch thick. Use a knife to cut the dough into 8 pieces.
6. Form each piece into a small round ball with a smooth top, pulling the dough from the sides and tucking the ends underneath the bottom.
7. Cover the dough balls and let rest for 30 minutes.
8. Sprinkle a little flour on the board and pat down the balls flat to about ¼ inch thick.
Let the pitas rest for 5 minutes.
9. Brush a large skillet with the remaining ¾ teaspoon of oil. ( I needed to add a little more oil.) Heat the skillet over medium high heat. Lay the pitas into the hot skillet and cook for a few minutes until the pitas begin to puff up and the bottoms have brown spots and blisters. Flip the pitas, cook a few minutes more, pressing them down with the spatula. Stack them on a plate to cool. Open the pockets and stuff, or toast or just break off and eat it! Yum!
Chef John’s Pita Bread
Servings Per Recipe: 8
Amount Per Serving” 1
Calories from Fat: 28
% Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 516mg 22%
Total Carbohydrates 31g 10%
Dietary Fiber 0g 0%
Protein 4g 8%
Vitamin A 0%
Vitamin C 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.0