Seriously now, breads are easy. My lovely friend Angela (who is leaving us in a few days for the boonies) brought homemade pita to a party months ago and casually mentioned that it wasn’t that hard to make. We all revelled in her culinary genius but I had never thought to take up the task. Well, consider that task taken up. It was truly not that hard, and it was definitely worth it. Pita made at home is fluffy and delicious. I baked these up in no time and we stuffed them with that Curry Chicken Salad. It was an awesome dinner, made all the better by fresh pita.
Makes 8 pitas
Preparation: 2.5 hours
Cook time: 10 minutes
- 3 1/2- 4 cups all-purpose flour
- 1 1/4 cup warm water
- 1/2 tbsp active dry yeast
- 1 1/2 tbsp olive oil
- 1 1/2 tsp salt
- a pinch of sugar
- Combine the yeast, 1/2 cup of the warm water, and a pinch of sugar in a small bowl, stirring until the yeast is just mixed into the water. Set this mixture aside and let it do its thing for 10 minutes, until creamy.
- In a large bowl, mix the rest of the warm water with the flour, salt ,and olive oil.
- Pour in the yeast mixture and mix until a soft dough has formed. Knead the dough in the bowl until you have a soft, smooth dough that springs back when poked.
- Place the dough in an oiled bowl, rubbing some oil over the dough as well, cover let it rise for 1.5 hours, until doubled.
- Heat the oven to 400°F.
- Turn out your risen dough onto a lightly floured surface. Gently deflate and section the dough into 8 equal balls.
- Roll each ball into a circle of about 6 inches, about 1/4 inch thick.
- Cover your rolled-pitas and allow them to rise for another 10 minutes.
- Place the circles on a parchment-lined (or greased) cookie sheet. Bake for 7 to 10 minutes or till puffed up and light brown.
- You might have to do a couple rounds of baking to get all your pitas done.
- Stuff with Curry Chicken Salad, or whatever you gosh darn want.