Monday, February 27, 2012
Pita Bread (Mizrahi) - Not like what you buy in the shops!
3 cups flour
1 Tbsp dry yeast
1 Tbsp sugar
¾ teaspoon salt
1 Tbsp Olive oil (or other vegetable oil)
2 cups warm water - NOT HOT as the heat will kill the yeast
1 ½-2 ¼ cups flour (You may use 1 to 1-1/2 cup whole wheat flour)
Combine first six ingredients in a large bowl.
Beat well with a mixer or by hand for about 1 minute.
Then mix in the remaining flour, using just enough to make a soft, sticky dough.
Turn out on floured board and continue to knead for 5 minutes.
Divide into 12 balls. Let rest for 10-20 minutes.
Roll out each ball to about 1/4 inch thick and 6 inches in diameter.
Place as many as will fit on a baking sheet that has been lightly greased and lined with baking paper and sprinkled with cornmeal. Sometimes I use sesame seeds to sprinkle on the pan.
Let rise for 25-35 minutes
Bake at 450 for 4 minutes, and then turn over with your fingers, a fork or spatula and bake for 4 more minutes or until lightly browned. Repeat with additional rounds.
Wrap immediately in a clean dish towel for 3 or 4 minutes.