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.

K (P)

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