Dreaming about making pitas at home for ages or just driven by a sudden impulse to glorify the day? These pita breads will please both!
As I currently have a little time, I was browsing on the web the other day. Looking to find new, intriguing thoughts, inspirational recipes that We have never used before, to delight my loved ones with. Searching for quite some time but could not discover any interesting stuff. Just before I wanted to give up on it, I discovered this tempting and easy dessert by luck on Suncakemom. The dessert looked so yummy on its photos, it required urgent action.
It had been not difficult to imagine the way it is made, how it tastes and just how much my hubby might like it. Actually, it is rather simple to impress him in terms of treats. Anyways, I got into the webpage and then used the detailed instuctions that have been combined with great shots of the process. It just makes life rather easy. I can suppose it is a bit of a effort to shoot photographs in the middle of baking in the kitchen as you may typically have gross hands thus i highly appreciate the commitment she put in to build this blogpost and recipe conveniently implemented.
That being said I’m empowered presenting my own recipe in the same way. Thanks for the idea.
I had been fine tuning the initial formula to make it for the taste of my family. I must mention it absolutely was a great outcome. They loved the flavor, the thickness and loved having a sweet such as this during a lively week. They quite simply requested more, many more. Thus the next time I am not going to make the same mistake. I’m gonna multiply the amount to get them happy.
The Pita Bread is from SunCakeMom
Mix water, flour and a bit of fresh yeast in an airtight container. Close the lid and put it in the fridge for 6 hours. This step is optional and can be skipped entirely.
Measure flour, yeast, salt, olive oil and water. Add dough starter too if used.
Knead it together until a uniform sticky dough forms. We need to have a relatively moist somewhat sticky dough.
Lightly rub the dough with oil to prevent it from drying out.
Cover it then place it to a 68°F – 81°F /20°C – 27°C corner to rise for about 45 – 90 minutes. With a bit of luck and right temperature, it will double in size.
Take the dough out, cut it in two then gently form two logs out of them. Try not to press much air out of the dough. This step is only necessary to help us make similar pitas. If size is not important, this step can be skipped.
Cut up the dough into equal pieces. Our favorite size is about 2 oz / 60g.
Roll them gently into balls. In doubt how to roll the dough? Check out: How to roll bread roll No.1
On a heavily floured surface roll them out into 6″/ 14 cm diameter discs. Make sure they don’t stick while rolling them out.
Place the rolled out discs onto a floured surface. Optionally sprinkle some water on top to prevent them to dry out, cover them with a kitchen towel then place them to a 68°F – 81°F /20°C – 27°C corner to rise for 30 minutes.
Not many of us is capable to shovel down 20 pitas in a day. Rub oil on the unused dough and in an airtight container, put them into the fridge for another day.
Heat up a non-stick or even better cast iron skillet medium to high. Too high temperature will scorch the pita creating holes where the water vapor can escape instead of puffing up our pitas. Place the pita upside down onto the hot skillet. In about 30 – 60 seconds bubbles should appear on the top of the dough.
We should be good to flip the pita over. When we try to lift the pita with a spatula and feel resistance, carefully try to separate the dough from the skillet without tearing. Consider lowering the heat or sprinkling flour on top of the dough before flipping it into the skillet.
With a bit of luck our dough should start puffing up in 1 – 2 minutes.
If it doesn’t puff up, try to find the hole where the vapor escapes and pressing on it with the spatula. It won’t be perfectly round but it will be just as tasty as the others.
Place the pitas under a kitchen towel until serving to prevent them from drying out.