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Pitas Pitas everywhere lots for me and none to share!

September 1, 2009

I’m kidding, I’d share a few but I thought it was a good rhyme!  These Pitas were super fantastic!  We used them to make Gyros and they were so soft and airy and chewy and just all around great!  The recipe used comes from Annie’s Eats (I have found a ton of recipes there that I need to add to my list of things to cook and bake)  So if you have some time to spare I highly suggest giving homeade pitas a try!

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Pita Bread makes 8 pitas

  • 3 cups of flour
  • 1 1/2 tsp salt
  • 1 tbsp sugar
  • 2 1/4 tsp instant yeast
  • 1 1/4- 1 1/2 cups warm water
  • 2 tbsp olive oil

Combine all of the dry ingredients including the yeast.

Add olive oil and 1 1/4 water to the flour mixture and stir with a wooden spoon to combine until dough forms a ball.  (I just used my mixer with the dough hook attachment) You may add more water as needed if all the flour is not sticking.  Add flour as needed until you have a tacky dough.  It shouldn’t be too sticky.

knead dough for 10 minutes.

Place dough in a lightly greased bowl and cover with a clean kitchen towel.  Rise dough for 90 minutes or until doubled in bulk.

Punch down the dough and divide it up into 8 portions.  Roll each portion into a ball and leave it to rest under the towel for an additional 20 minutes.

Preheat the oven to 450 degrees.  Place a baking stone (or an upside down cookie sheet) in the oven and let it heat up.

Once dough has relaxed for 20 minutes you acn begin stretching and rolling it out.  On a lightly floured surface, roll the dough 1/4″-1/8″ thick and about 6 inches in diameter.   Let the rolled dough rise again for an additional 30 -45 minutes uncovered on a lightly oiled surface.

The next part is like magic! 

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Place the dough on the hot baking sheet and bake for 3 minutes.  If you’re looking for crispy crunchy pitas you can flip them over and continue to bake for an additional minute of two but 3 minutes yielded me perfect pitas!

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