Pita Bread Recipe
Do check out this palate-soothing Pita Bread recipe. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. You will be ever grateful to the Asian people for sharing this addictive Pita Bread recipe with the world!. Am I hearing a thank you from you for sharing this Pita Bread recipe?
Ingredients
2 tsp dry yeast
2 cups plain flouri
1 1/2 cups whole wheat flour
1/2 cup lukewarm water
1 tbsp sugar
1 Cup water or as needed
1 tbsp olive oil
1/2 salt
Directions
Mix together 1/2 cup lukewarm water & sugar till the sugar is dissolved.
Sprinkle the yeast on top.
Mix the yeast into the warm sugar water mixture.
Cover & keep in a warm place undisturbed, allowing it to dissolve.
After 5 or 10 minutes, the yeast should begin to form a creamy foam on the surface of the water.
If there is no foam in the bowl, the yeast is dead and you should start again with a new packet of yeast.
In a large bowl mix together the flours, the proved yeast, oil and salt.
Mix well to combine all ingredients.
Knead to form a dough.
Remove dough to a large oiled bowl.
Cover and leave to rise for 45 minutes or until dough has doubled in size.
Punch down dough and transfer to a floured board and knead briefly.
Place the dough, covered, in the refrigerator for at least 2 hours or overnight.
Bring the dough to room temperature before proceeding.
Divide the dough into 8 pieces and form into balls.
Use maida to flour your hands when working on the dough.
On a well floured surface, roll one ball of dough into an 8 inch circle (just like a chappati).
Heat the griddle.
Place the rolled pita on the hot griddle.
Cook for 15 to 20 seconds before turning the bread over gently.
Cook for another minute or until big bubbles appear.
Turn the bread again.
Use a kitchen cloth to press on those areas where bubbles have formed to push air into the flat areas.
Cook until the pita balloons.
Remove pita.
Repeat with the remaining dough balls.
Sprinkle the yeast on top.
Mix the yeast into the warm sugar water mixture.
Cover & keep in a warm place undisturbed, allowing it to dissolve.
After 5 or 10 minutes, the yeast should begin to form a creamy foam on the surface of the water.
If there is no foam in the bowl, the yeast is dead and you should start again with a new packet of yeast.
In a large bowl mix together the flours, the proved yeast, oil and salt.
Mix well to combine all ingredients.
Knead to form a dough.
Remove dough to a large oiled bowl.
Cover and leave to rise for 45 minutes or until dough has doubled in size.
Punch down dough and transfer to a floured board and knead briefly.
Place the dough, covered, in the refrigerator for at least 2 hours or overnight.
Bring the dough to room temperature before proceeding.
Divide the dough into 8 pieces and form into balls.
Use maida to flour your hands when working on the dough.
On a well floured surface, roll one ball of dough into an 8 inch circle (just like a chappati).
Heat the griddle.
Place the rolled pita on the hot griddle.
Cook for 15 to 20 seconds before turning the bread over gently.
Cook for another minute or until big bubbles appear.
Turn the bread again.
Use a kitchen cloth to press on those areas where bubbles have formed to push air into the flat areas.
Cook until the pita balloons.
Remove pita.
Repeat with the remaining dough balls.
