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 lately have a little time, I was searching on the web last week. In search of new, stirring tips, inspirational meals that I have never tested before, to delight my family with. Hunting for quite some time but could not find any interesting stuff. Just before I wanted to give up on it, I discovered this tempting and easy treat by luck at Suncakemom. It seemed so mouth-watering on its photos, it called for urgent actions.
It had been simple enough to imagine the way it is made, how it tastes and just how much my husband will probably love it. Actually, it is very simple to please him when it comes to cakes. Yes, I’m a blessed one. Or possibly he is.Anyways, I went to the page and simply used the detailed instuctions which were combined with superb images of the process. It just makes life quite easy. I can imagine that it’s a bit of a hassle to shoot snap shots down the middle of cooking in the kitchen as you may ordinarily have gross hands thus i highly appreciate the time and energy she placed in for making this post .
With that said I am inspired to present my own, personal recipe in a similar way. Appreciate your the concept.
I had been fine tuning the original recipe create it for the taste of my family. I’ve got to tell you it was a terrific outcome. They enjoyed the taste, the thickness and enjoyed having a sweet like this during a hectic week. They basically asked for even more, a lot more. Thus the next time I am not going to commit the same mistake. I am likely to double the volume to get them delighted.
All credit from Pita Bread Recipe goes to 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.