35. Recipe: Pita Bread
Description
This article is from the Lebanon FAQ, by Alaa Dakroub dakroub@leb.net with numerous contributions by others.
35. Recipe: Pita Bread
This recipe comes from Bernard Clayton's "New Complete Book of Breads,
Revised and Expanded", Simon and Schuster, 1973, p 679
I have tried the recipes for pita in Moosewood and in Beard on Bread
but this one has consistently produced the best results for me.
If you have any interest in making breads, Clayton's book is a must!
PITA - eight 6-inch pieces
The pieces of dough must be rolled flat before they are placed into a
hot (500F) oven. The dough should be rolled to a thickness of no more
than 3/16 inch. This is the thickness of a wooden yardstick, the kind
given away at country fairs, auto dealers, and paint stores. It can
be used as a gauge. The oven heat generates steam inside the pita which
causes the dough to puff into a ball. Later, as it cools the dough will
collapse. The oven must be hot. If it is not, the piece of dough will
think it is meant to be a bun, and will rise slowly but without the all-
important pocket in the center.
While this is a yeast dough, it puffs because of the steam. The yeast
only adds flavor and texture. Don't overpower the dough with flour
or it will be too dry to allow sufficient steam to be generated.
Leave the dough on the soft side. Sprinkles of flour will take care
of stickiness.
Ingredients:
2.5 cups bread flour, approx.
2 tsp salt
1 Tbs sugar
1 package dry yeast
2 Tbs oil, olive oil preferred
1 cup hot water (120-130F)
Eight 7-inch squares of aluminum foil
Into a large mixing bowl measure 1 cup flour and stir in the dry
ingredients. Add the oil and hot water. Mix for about 30 seconds
to blend and then beat vigorously with a wooden spoon for three
minutes. Stir in the balance of the flour, 1/2 cup at a time.
The dough should be a rough, shaggy mass that will clean the sides
of the bowl. If the dough is moist, add a small amount of flour.
Turn the dough onto a lightly floured work surface and knead with a
rhythmic motion of push-turn-fold. Knead for about 6 minutes.
Preheat oven to 500F.
Divide the dough into eight pieces. Roll into balls, cover with
wax paper or a towel, and let rest for 20 minutes.
With the palm of your hand, flatten each ball into a disk. With
a rolling pin, flatten the dough into a disk about 6 inches in
diameter and 3/16-inch thick. Their thinness is more important
than making perfect circles. Irregularity adds charm!
Place each round on a prepared piece of foil. Placing the
rounds on the foil rather than on a baking sheet or stone allows
a softer heat to surround the dough. A direct thrust of heat
from a baking sheet or stone would form a crust difficult to puff.
Carefully place 2 or 3 of the breads (on their foil) directly on
an oven rack in the oven. Back for about 8 minutes, or until
they are puffed. Repeat with remaining disks. Place the pitas
under the broiler for 2 minutes if a browner crust is desired.
Remove the breads from the oven and wrap in a large piece of
foil. The tops will fall and there will be a pocket in the
center. Serve warm, or let cool and freeze. Thaw before
using. To reheat, stack several in a pile, wrap in foil,
and place in 375F oven for 10 to 15 minutes.
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