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Jul. 31st, 2005 03:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bobcatmoranSince about mid-June, I've been baking my own bread, partially because it's a bit cheaper, but mostly because it give me something to do and it's really fun and satisfying (although at 6000 feet, stuff tends to rise really fast, so you need to keep an eye on it). I tried something a bit different this week and made pitas from a recipe my sister sent me. They're really yummy! This recipe has directions for both flat and pocket pitas.
Ingredients:
1 package (2 1/4 tsp) dry active yeast
1 cup warm water (110-115°)
1 Tbsp olive oil
2 tsp sugar
1/4 cup plain yogurt
1 1/2 tsp salt
1/2 cup whole wheat flour
2 cups bread flour, plus extra as needed (all-purpose works just fine--that's what I used, but I think the bread flour's extra gluten content makes it more likely that you'll get pockets)
Directions:
In a bowl sprinkle yeast over warm water. Add oil, sugar, and yogurt. Stir until well combined. Add salt, whole wheat flour, and bread flour. Stir until flour is incorporated. Turn out onto a lightly floured work surface and knead until dough is smooth and elastic; about 10 to 15 minutes. Place in a bowl, cover with plastic wrap, and set in a warm draft free area until dough doubles in size; about 30 to 45 minutes. At this point, dough can be punched down, wrapped tightly in plastic wrap, and refrigerated for up to two days for later use.
Turn dough out onto a lightly floured surface. Cut dough into 8 equal sized pieces. Roll each piece into a ball. Roll each ball into a 4 inch circle, let rest for 10 minutes, then roll into a 6 inch circle.
For flat pitas: 5 to 10 minutes before cooking pita, heat a large, heavy skillet (preferably cast iron) over medium high heat until hot. Working one at a time, lift dough circles, gently stretch one inch larger, and place in the skillet. Cook until small bubbles appear on the surface of the dough, about 30 seconds. With tongs, flip bread over and cook until bottom is speckled and deep golden brown in spots; about 2 minutes. Flip bread over again and cook until bottom is speckled and deep golden brown in spots; 1 or 2 minutes longer. Transfer bread to wire rack and cool for about 5 minutes. Serve and eat; or wrap breads tightly in foil and store at room temperature for up to 2 days.
For pocket pitas: Adjust oven rack to the lowest level, and heat oven to 500°. Bake rounds on a baking sheet until bread is puffed and golden brown; about 5 or 6 minutes. It's pretty obvious when they've puffed up--they look like little UFOs. Transfer bread to wire rack to cool for 5 minutes.
Ingredients:
1 package (2 1/4 tsp) dry active yeast
1 cup warm water (110-115°)
1 Tbsp olive oil
2 tsp sugar
1/4 cup plain yogurt
1 1/2 tsp salt
1/2 cup whole wheat flour
2 cups bread flour, plus extra as needed (all-purpose works just fine--that's what I used, but I think the bread flour's extra gluten content makes it more likely that you'll get pockets)
Directions:
In a bowl sprinkle yeast over warm water. Add oil, sugar, and yogurt. Stir until well combined. Add salt, whole wheat flour, and bread flour. Stir until flour is incorporated. Turn out onto a lightly floured work surface and knead until dough is smooth and elastic; about 10 to 15 minutes. Place in a bowl, cover with plastic wrap, and set in a warm draft free area until dough doubles in size; about 30 to 45 minutes. At this point, dough can be punched down, wrapped tightly in plastic wrap, and refrigerated for up to two days for later use.
Turn dough out onto a lightly floured surface. Cut dough into 8 equal sized pieces. Roll each piece into a ball. Roll each ball into a 4 inch circle, let rest for 10 minutes, then roll into a 6 inch circle.
For flat pitas: 5 to 10 minutes before cooking pita, heat a large, heavy skillet (preferably cast iron) over medium high heat until hot. Working one at a time, lift dough circles, gently stretch one inch larger, and place in the skillet. Cook until small bubbles appear on the surface of the dough, about 30 seconds. With tongs, flip bread over and cook until bottom is speckled and deep golden brown in spots; about 2 minutes. Flip bread over again and cook until bottom is speckled and deep golden brown in spots; 1 or 2 minutes longer. Transfer bread to wire rack and cool for about 5 minutes. Serve and eat; or wrap breads tightly in foil and store at room temperature for up to 2 days.
For pocket pitas: Adjust oven rack to the lowest level, and heat oven to 500°. Bake rounds on a baking sheet until bread is puffed and golden brown; about 5 or 6 minutes. It's pretty obvious when they've puffed up--they look like little UFOs. Transfer bread to wire rack to cool for 5 minutes.
