Wednesday, August 22, 2012

Pita Bread

     I was not going to post about pita bread. This was just a spur of the moment idea I had on a Sunday.  Let's make pita bread!  It was just so easy to do, and came out so great that I had to share the recipe.    Seriously easy.  My now 9 year old boy, (they grow up so quickly), could even make it.

    The recipe was from King Arthur Flour.

The ingredient list:

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast
  • *2 teaspoons King Arthur Easy-Roll Dough Improver
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1 cup water
  • 2 tablespoons vegetable oil

  • Now I did not have the instant yeast or the Easy-Roll Dough improver. For the instant yeast just dissolve 2 tsp of active dry yeast in 1/4 cup of water that is about 110F and 1/4 tsp sugar.  After 5 minutes the mixture should be all bubbly.  (Those were the proofing directions on my package of active dry yeast, and they worked.)

    For the Easy- Roll Dough improver you can just add a tsp of baking powder.  This is supposed to be for the puffing of the pita's.  Now, I will admit that I forgot to add the baking powder.  No big deal though, because as you'll see from the pictures my pita's puffed up. They were like balloons!

    I used my bread maker for this, but you don't need to.  Just mix all of the ingredients and knead by hand or with a mixer with the dough attachment.  Remember that if you had active dry yeast and needed to proof it then you will only need 3/4 cup of water.  If you have instant then add the whole cup of water.  Let the dough rise for an hour.

    In the bread machine I added the yeast mixture, 3/4 of water, and the rest of the ingredients.  I then put it on the dough cycle and let it go.  It is a 1 hour and 45 minute cycle from warming up, to kneading, and then rising.  What's great about the bread maker is that I was able to go to the store after I turned it on.  The dough must also be really forgiving because by the time I got home it had been done for 15 minutes, and the end product was still great.

    I then prepared two baking sheets by covering them with parchment paper. I also turned my oven on to 500F.  One rack was on the lowest setting, and the other was in the middle.

    Then I rolled the dough out of the bread maker and divided it into 8 round pieces.  I rolled them into about 6 inch circles with my rolling pin.  They did not stick to the rolling pin.  I got 4 of them on each baking sheet.

    I covered them with plastic wrap and let them rise for 15 minutes.

    I then put them in the oven on the lowest rack for 5 minutes.  They were puffed up by the end of the minutes, and that's without the baking powder.

    Then I put them on the upper rack for 2 minutes.  Please leave your oven light on and keep watch on them, because they could go from golden brown to burnt quite easily.

    After the 2 minutes, take them out and wrap them in a clean dishcloth.  That's it!

    Because I used the bread machine, the only real active time I had was rolling out the dough.  This was really easy and successful as you can tell from the photo's.

    They taste much better than store bought for sure!


    1. So since they proofed up so beautifully were you able to split them to fill them? Or did you have to wrap them as suggested at KAF? I don't want to take the time if they won't split.

    2. I was able to split them and fill them. Good luck!