Pita bread technique

Yield: 1 Servings

Measure Ingredient
\N \N Flour
\N \N Water
\N \N Yeast

For pita bread just use any ordinary flour, water, yeast, salt bread recipe of your choice. There is no magic recipe. Do the dough in the usual way, let it rise once. Punch it down and do a superficial kneading. Then divide the dough into lumps - the size depends on what size pita you want.

A spherical blob that is about 1½-2.0" in diameter will satisfy most needs. Knead each blob by holding it in one hand and kneading it with the thumb of the opposite hand, always kneading into the middle of the blob until it is silky and smooth. Place kneaded blob on a lightly floured surface and roll to a 6-7 inch pancake shape. Place on lightly floured board or cookie sheet, allowing space for a bit of expansion. Cover potential pitas with a towel, then some plastic film, and let rise until a bit puffy. Gently move puffy pitas to a lightly greased cookie sheet and put cookie sheet with pitas into a hot oven (400-450 F). Watch carefully.

They should puff after a short wait. Bake until just browning - you don't want a brittle crust.

It is very easy after you try it once, and the failures are wonderful bread in any case - puffed or not.

~->(Ron Parker) rbparker@...

From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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