I hadn’t cooked bread around here for awhile now because we had all grown a little tired of my everyday bread I had been making. The homemade pita bread really helped in giving me new meal ideas. I often will find myself in a rut, making the same things over and over. This certainly changed things up for us!
It came together very easily and relatively fast, the only thing would be that I found I am a perfectionist when getting the pita to pop or puff up when cooked. I first tried cooking them on the skillet, some would puff up, but on average, they wouldn’t. Then I tested the oven method and I had much better results.
I also think that maybe I over floured the dough when kneading and that was why they wouldn’t puff up, but I am still not sure about that. Any of you expert pita bread makers please tell me some of your secrets!
Now, even though I couldn’t always make them puff up to my satisfaction, there was no reason for complaining about the taste! I almost passed out in excitement over how yummy these are!
To activate the yeast, in a non-medal bowl, add 2 teaspoons active dry yeast, 2 teaspoons of salt and 1 teaspoon of sugar (the sugar is to feed the yeast) with the 1 cup of warm water, then cover the bowl to allow the yeast to activate. Once you see that the yeast has become foamy or bubbly (about five to ten minutes) then you can begin the rest of your bread recipe.
Begin adding your 2 1/2 cups of flour into the yeast mixture,
2 teaspoons of olive oil,
Mix the dry and wet ingredients with a spoon,
Scoop out your dough onto a floured surface and begin adding up to 1/2 cup of flour as you kneed. Be careful here and don’t over flour your dough.
~My little helper~
Kneed your dough for about six minutes. You want the dough to be stretchy and smooth.
~He loves to feel and taste
Coat a clean bowl with olive oil and place your kneaded dough inside, coating both sides of the dough with the olive oil.
Let the dough sit out to rise for 1 -2 hours until doubled in size.
Gently deflate the dough and separate into eight individual balls.
We wont eat a whole recipe, I like to eat pita bread hot from the oven, so I put half into the fridge to save for the next day or whenever I want to bake them.
They do well in a zip-lock bag or you can put them into a covered bowl, they will be good for up to one week in the refrigerator.
On a floured surface, roll out one of the eight individual portions of dough into a small thick sphere and place under a covered cloth until you have the rest of the pitas rolled out.
Set the oven at 450 F. warming the cookie sheet inside so that it is nice and hot, then place pitas on the cookie sheet, and bake in the oven on the middle oven rack for three minutes or until they have puffed up and (my personal preference) lightly golden brown.
You can cover them to keep them hot until you are ready to serve. Slice them open in the middle and put meat or anything that sounds appealing to you inside, the possibilities are endless!
Scroll down to the bottom of the page for the whole recipe.
~Stormy Days Around Here~
Over the last several weeks we have had so much rain and stormy weather. I have been praying it over to my family in Colorado who need it so much more than we do! This day that I took these pictures, it felt like it was almost night out. The sky got so dark! It was beautiful though….
~Almost ready for picking~
~These kids are now being weaned from mommy. Mommy is having a harder time then the babies I think. I hope she will adjust soon, she has been breaking my heart~
Have a lovely weekend!
Homemade Pita Bread
1 cup warm water (not hot or boiling)
2 teaspoons active dry or instant yeast
2 1/2 – 3 cups all-purpose flour
2 teaspoons salt
1-2 teaspoons olive oil (optional)
*I added the 1 teaspoon of sugar to the salt, water and yeast mixture to help activate the yeast*
Thanks goes to The Kitchen for this yummy recipe.