TRADITIONAL PITA BREAD

Thinking about my last post on hummus got me in the mood for Pita bread and no hummus would be complete without it… except I didn’t have any at home, so I decided to give it a go myself! I really enjoy making bread but Pita is not something I’d really thought about making but boy am I happy I tried it, I’ll definitely be making it more often.

I found a recipe on TasteSpotting from Half Baked Harvest and dove in… This is not the quickest of recipes but the end product is very rewarding, and super tasty! Here you go!

 

 

 

 

 

 

TRADITIONAL PITA BREAD

You will need

  • 1 cup hot water
  • 2 teaspoons active dry or instant yeast
  • 2 1/2 - 3 cups all purpose flour
  • 2 teaspoons salt
  • 1 tablespoon olive oil

Instructions

  1. Start by mixing the hot water and yeast together in a large bowl and let it sit for 5 minutes until the yeast has dissolved.
  2. Add 2 and a half cups of the flour, salt, and olive oil and mix, adding more flour if needed to make a smooth dough.
  3. Sprinkle some flour on your work surface and turn out the doug, knead for about 5 minutes until the dough is smooth and elastic. Add more flower to the surface to prevent the dough from sticking.
  4. Clean the bowl, grease with a little olive oil, then place the dough inside, turning so all sides are coated with oil. Put a clean dishcloth or cling film on top and put in a warm place for an hour until it has doubled in size. At this point you can refrigerate the dough until its needed - it will last up to a week.
  5. When it has doubled, separate dough into 8 equal round pieces, and flatten each piece.
  6. Using a floured rolling pin, roll each piece into a circle about 8 inches wide and about a quarter of an inch thick. Sprinkle more dough to your countertop if the dough is sticking and roll.
  7. Warm a cast iron skillet over medium heat, drizzle a little oil and wipe off the excess.
  8. Lay the rolled out pita onto the skillet and wait 30 seconds, it should start to bubble at this point, when this happens, flip and cook for 1 minute on the other side until large toasted spots appear. Then flip again and cook on the other side again for another minute - the pita should start to puff at this time but don't worry if it doesn't.
  9. And there you go... you've got yourself some fresh pita! They're best eaten fresh but will keep in a ziplock for a few days or in the freezer.
http://gdmig-beautyandsomebeef.com/traditional-pita-bread/

 

What do you think? Let me know!