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Middle Eastern Pita Bread Recipe

September 17, 2014

Ingredients:

  • 1 package of yeast, or quick rising yeast
  • 1/2 cup warm water
  • 3 cups all purpose flour, or a mixture of whole wheat and white flours
  • 1 1/4 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup lukewarm water

Preparation:

  1. Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy from the yeast activity.
  2. Combine flour and salt in large bowl, or in an electric mixer bowl if using a mixer.
  3. Make a small depression in the middle of flour and pour the yeast water mixture in depression.
  4. Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic. If using a mixer, use a dough hook to mix ingredients.
  5. Place dough on floured surface and knead for 10-15 minutes (or 5-8 minutes with an electric mixer). When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
  6. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
  7. Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
  8. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. In the meantime, heat a cast iron skillet over medium-high heat.
  9. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
  10.  Cook each pita on the cast iron skillet for 2 minutes until the bread puffs up. Turn over and cook for 2 minutes.

Remove pitas and allow them to cool slightly. They are best served warm. Place in zipped storage bags if there are any left!

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