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Homemade pita bread

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Homemade pita bread

There is nothing better than some homemade bread!  This was my first try at pita bread and I will say it was not as hard as I thought it would be, BONUS!  I think these will be so perfect as a ham & cheese sandwich, tacos, or a breakfast sandwich.  I hope you all try them & let me know what you make with them. 

 

INGREDIENTS

  • 1 CUP WATER
  • 1/2 TSP SUGAR
  • 1 PACKET FASY RISING YEAST
  • 1/4C WHOLE WHEAT FLOUR
  • 2 TBSP OLIVE OIL
  • 2 1/2C ALL PURPOSE FLOUR
  • 1 1/2 TSP SALT

DIRECTIONS

COMBINE 1C WATER HEATED TO 110 DEGREES, 1/2 TSP SUGAR TO WATER, 1/4C WHEAT FLOUR, & 1 PACKET FAST RISING YEAST IN A LARGE BOWL.

WHISK TOGETHER THEN LEAVE FOR 15 MINUTES.

NEXT, ADD 2TBSP OILVE OIL, 2 1/2C ALL PURPOSE FLOUR, & 1 1/2 TSP SALT TO THE DOUGH BOWL & MIX TOGETHER TO FORM DOUGH. TURN THE DOUGH OUT ONTO A WORK SURFACE AND BEGIN TO KNEAD DOUGH FOR 5 MINUTES. IF DOUGH BECOMES TOO STICKY ADD A LITTLE BIT OF FLOUR & KEEP KNEADING.

IN A CLEAN BOWL ADD 1 TSP OLIVE OIL. PLACE DOUGH BALL INSIDE OLIVE OIL COATED BOWL AND ROLL DOUGH AROUND TO COAT THE OUTSIDE OF THE DOUGH BALL. COVER THE BOWL WITH PLASTIC WRAP AND LEAVE FOR 45 MIN, UNTIL DOUGH HAS DOUBLED IN SIZE.

NEXT, ROLL DOUGH OUT ON A WORK SURFACE AND SLIGHTLY FLATTEN . CUT DOUGH INTO 8 EVEN SECTIONS. ROLL EACH PIECE INTO A BALL BY ROLLING AROUND ON THE WORK STATION. AFTER ALL BALLS ARE ROLLED COVER WITH A KITCHEN TOWEL AND LET SET FOR 15 MINUTES.

WHILE DOUGH IS RESTING HEAT AN IRON SKILLET TO MEDIUM HIGH HEAT. ONCE YOUR DOUGH BALLS HAVE RESTED ROLL YOUR BALLS OUT TO FORM A SMALL DISK AROUNF 1/4" THICK. KEEP YOUR SURFACE FLOURED SO THE DISK DOESN'T STICK. COAT YOUR IRON SKILLET WITH OLIVE OIL & PLACE YOUR DISK ON THE HOT SKILLET FOR A FEW MINUTES PER SIDE.

YOU WILL SEE THEM PUFF UP QUICKLY THEN FLIP. AFTER THE OUTSIDE OF YOUR PITAS HAVE TURNED A SLIGHT GOLDEN COLOR REMOVE FROM SKILLET AND PLACE ON A BAKING RACK TO COOL.

Enjoy!