|1⅛ cup||Water (for welbuilt/dak machines add 2 tbs. more water.|
|3 cups||All-Purpouse flour|
|1½ teaspoon||Active dry yeast (for welbuilt/dak machines use 2 tsp. yeast)|
FOR 1½ POUND LOAF
Be sure and peek in the oven while these bake. It's like magic, watching dough puff up into little balloons! The result is Pita Bread that far surpasses anything you can buy in the market...
Place all ingredients in bread pan, select DOUGH setting, and press start.
When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto lightly floured countertop or cutting board. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each piece into a smooth ball. With a rolling pin, roll each ball into a 6 or 7 inch circle. Set aside on lightly floured countertop, cover with a towel. Let Pitas rise about 30 minutes until slightly puffy.
Position oven rack in middle of oven; preheat to 500 degrees F. Place 2 to 3 pitas on wire cake rack, place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately cover them with a damp kitchen towel until soft. Once the pitas are softened, either cut in half or split open the top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 to 2 months.
NOTE: ⅛ th measurement = 2 tbs.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nick & Michaele Potter <potter@...> on Apr 30, 1997
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