Pita Bread 

PITA BREAD

 

Starter
4 oz. water
1 1/2 oz. yeast

8 oz. water
1/2 oz. salt
1 T. olive oil
5 oz. whole wheat flour
1 lb. 6 oz. bread flour (high gluten)

Mix together starter ( water and yeast), cover bowl with a wet towel or film wrap and let sit at room temperature for approximately 2 hours. The starter should become bubbly. Add remaining ingredients, adjusting bread flour as needed and knead for 10 minutes.

Cover the dough and let double in size. Scale to 5 ounce balls, rest for 5 minutes roll out to circles (1/4" thick), rest 20 minutes. Bake on stone at 500F for 3 minutes.

Pita Bread

1 1/4 cups lukewarm water, 110F
2 teaspoons honey
1 package yeast
1 teaspoon salt
3 cups flour

Preheat the oven to 500F. In a large mixing bowl mix yeast, water and honey. Let sit until foamy. About 5 minutes. Stir in salt and flour. Knead the dough for about 10 minutes. Divide the dough into 12 small balls. Roll or pat the balls flat. They should be about 6 inches across and 1/4 inch thick. Put them on lightly buttered cookie sheets. Cover with a damp cloth and let rise for about 45 minutes. Bake the bread 12 minutes until lightly brown.

Easy Pita Bread

2 cups flour 
2-1/4 tsp. quick rising yeast
1/2 tsp. salt
1-1/4 cups hot water (but not boiling)
1 to 1-1/2 cups flour

Combine first four ingredients in a large bowl. Beat well about 1 minute.

Then mix in the remaining flour, using just enough to make a soft, sticky
dough.
Turn out on floured board and continue to knead for 5 minutes.

Divide into 8 balls. Roll out each one to about 1/4" thick and 6" in
diameter.

Place on very lightly greased cookie sheet sprinkled with cornmeal (although
cornmeal is
really not necessary if you don't have it).

Let rise in warm place for 25-35 minutes.

Bake at 450º F., for 4 minutes, and then turn over for 4 more minutes or
until lightly browned.

Wrap immediately in a dishtowel for 3 or 4 minutes.

Pita or Pocket Bread


1 tbsp. yeast
1 tbsp. honey or  sugar
2 1/2 c. warm water
1 1/2 tsp. salt
1 tbsp. oil
6 to 7 c.  whole wheat flour
Dissolve yeast and honey in  water. When bubbly, add salt, oil and 6 cups
flour. Knead 5 to 10 minutes,  adding more flour if necessary. Let rise until
doubled, about 1 hour. Punch down  and divide into 12 to 20 equal pieces,
depending on how large you want the  pitas. Roll each into a ball and roll out
on a
floured surface about 1/4 inch  thick. 
Place circles on greased cookie sheets and let rest 30 to  45 minutes. Heat
oven to 450 degrees. Just before baking, turn the pitas over.  Bake 8 to 10
minutes, switching position of pans halfway through. The pitas  should be puffed
in the middle and only slightly browned. To keep them soft,  place them inside
of a paper bag to cool, or eat them warm. Recipe may be halved  or doubled. 
These freeze well and are great to have on hand for quick  meals or bag
lunches. Freeze wrapped in foil and thaw, still wrapped at 350  degrees for
about
15 minutes. 
To serve, slice in half and fill with traditional meat  balls, kabob meat or
marinated vegetables and yogurt or your favorite sandwich  filling. Or use as
taco shells or to scoop up chili or stew. Also great for  individual pizzas. 
If you want to be assured of each bread forming a pocket,  try baking them on
hot ceramic tiles (extra unglazed floor tiles for instance),  place in oven
before preheating.