Sunday, July 31, 2011
Homemade Pita Bread
Serve these pitas cut in wedges with refreshing cucumber tzatziki or hummus as dips or stuff with falafal or grilled steak or lamb and some fresh tomatoes and lettuce for a satisfying dinner. I know I'll be making my own pita bread from now on when I'm inspired to cook Mediterranean.
PITA BREAD (Arabic Pocket Bread)
Prep. time: about 2 hours (most of which is raising time)
Yield: 6 larger (or 12 smaller) pocket breads
1 cup wrist-temp. water
1 1/2 teaspoons (half of a 1/4-oz. packet) active dry yeast
1 Tablespoon sugar or honey
1 teaspoon salt
about 3 1/2 cups of flour (I substituted 1 cup of whole wheat flour)
extra flour for rolling out
1) Place the water in a medium-sized bowl and sprinkle in the yeast. Let stand for 5 minutes-it will become foamy.
2) Add sugar or honey and salt. Stir until everything dissolves.
3) Add three cups of flour, one cup at a time, mixing enthusiastically with a whisk. As the dough thickens, switch to a wooden spoon and, eventually, your hand. Knead the dough in the bowl for a few minutes, adding up to 1/2 cup more flour, as needed, to combat stickiness. When the dough is smooth, oil both the bowl and the top surface of the dough. Cover with a clean tea towel, and let rise in a warm place for about an hour, or until the dough has doubled in bulk.