Pita Bread by RisaG

posted by RisaG 03-17-100 5:57 PM

* Exported from MasterCook *
Pita Bread
Recipe By : KathyG/ABMtalk List
Serving Size : 6 Preparation Time :0:00
Categories : Bread / Abm
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7/8 cup tepid water (up to 1 cup)
1 tbsp. vegetable oil
1 1/2 tsp. salt
1 tbsp. sugar
3 cups bread flour -- or 3 cups strong all-purpose flour -- * see note
1 1/2 tsp. instant yeast -- or 2 tsp. active dry yeast


This recipe will be make about 6-6" to 8" pita breads, depending on how thinly they are rolled out. Don't let the dough be too wet. It has to be firm enough to be handled easily. It should be soft and buoyant, but not tacky.

Place all ingredients in machine according to manufacturer directions. Place on dough cycle.
When the dough is ready, put it onto an oiled work surface. Divide into 6 pieces, and form each into a ball.
Roll out each ball of dough.

A. If making pocket bread, roll to 1/8" thick. They do not spread much, so make them about the size you want. You will need a rolling pin. If the dough is too thick on the edges, it won't form a pocket. If the dough is too thin in spots, those spots will burn. This will also prevent the pocket from forming. The pocket breads have to be formed the most carefully. Make sure the dough isn't too wet, or you won't be able to use the rolling pin. If the dough is too wet, sprinkle some flour over it, and also sprinkle a little on the rolling pin.

B. If you want traditional pita (non-pocket) bread, roll the dough to 1/4" thick. This bread should bake up softer and slightly puffy. If it's not perfectly even it won't be a problem for this type of bread. Just don't have any "bare" spots of dough, they will burn.

As each bread is formed, place it on a greased baking sheet, and cover it with a clean cloth. If the dough has dried out, spritz or brush it with some water.

Preheat the oven to 500F.

Let the breads rest for about 30 minutes. They will not double in size. They'll just be a bit puffier.
When ready, place the sheet(s) about midway in the oven. If you can't fit all the sheets in the middle at once, bake them in shifts.

Don't go too far away or start some involved project, because they won't take long. If you're doing pocket breads, do not open the oven for the first 4-5 minutes. This can spoil the pocket from forming. You should be able to see the dough puffing up if your oven has a lighted window. Check the breads after 4 minutes. They should be removed from the oven when just starting to color a little. More than that, and they will become crackers. Place them on a cooling rack when done. If any seem too hard, moisten a dish towel. and wrap the bread in it to soften it.
- - - - - - - - - - - - - - - - - -
Notes : * strong all-purpose flour is not sold in U.S. Most of the really strong all-purpose is found in Canada under the name Robin Hood All-Purpose Flour. In U.S., King Arthur sells a strong all-purpose.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line