Pita Bread

I was planning on making these pitas to go with dinner tonight and while I was at the grocery store earlier I decided to check out their pitas, and maybe grab some for back up, in case I changed my mind later and decided not to make them. When I checked out the price, over $3.00 for a pack of 6, I decided NOT to have a back up and just make them. Boy am I ever glad I did! I have actually been wanting to make these for so long. I'm so glad I finally got around to making them today. This is such an easy recipe and it takes hardly any time at all, other than the time it takes to raise. The best part is when Ben came home from work and saw that I had made these, he said that I was SUPER cool and was totally amazed that I could make pita bread. I didn't let him in on my little secret of how easy they are to make! Don't ever buy pita bread again--go and make these!

Makes 8 pitas

3 cups bread flour (I used half whole wheat)
1 1/2 teaspoons salt
1 Tablespoon sugar
1 packet instant yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups hot tap water
2 tablespoons olive oil

Put all the dry ingredients in a mixer fitted with a dough attachment. Pulse to combine. Add the oil and water; start with 1 1/4 cups water. Mix for about 20 seconds if it looks too dry add more water, a Tbsp. at a time. It should look a little sticky. Mix on low speed for about 5 minutes. Once done mixing, remove to a bowl sprayed with cooking spray. Cover with a damp towel or plastic wrap and let rise until doubled.

Punch dough down and divide into 8 pieces. Roll each piece into a ball and cover for another 20 minutes to let the dough rest.

While the dough is resting, preheat the oven to 400 degrees F. If you have a baking stone, preheat that in the oven as well. If not, just turn a cookie sheet over and put it on the rack to preheat.

Prepare a work surface to roll out the dough balls. Sprinkle a little flour on your work surface as well as the rolling pin. Roll the balls to about 1/8-inch thick.


Open the oven and place as many pitas as you can on the stone (or cookie sheet).


They should be baked through and puffy in about 3 minutes.


Slide the pitas off the baking sheet to a cooling rack and bake the remaining pitas. Once the pitas have slightly cooled, cover with a towel to keep warm. Serve immediately. Store any unused pitas in a ziploc bag.

8 Servings
Calories per serving: 184

NOTES:To make pita crisps, mix in a small bowl, oilve oil, lemon juice and greek seasoning. Cut pitas into wedges and put them on a baking sheet. Brush mixture on top and place under the broiler for a minute or two. Watch closely , they crisp up quick!

Source:The Fresh Loaf