Thursday, March 1, 2012

30 Days of Bread: Pita

WOOHOO!!!!  I made it!!!  30 days of bread has been an adventure.  I learned how to make some breads, I've never attempted before.  It was hard to keep up with the blogging.   I admire those people that can blog every single day well.    I also found out that I make more bread in general than I thought, especially when I went through my recipe junk drawer.  I pulled out all the bread recipes I had printed out from the internet and filled an entire binder. 

This is the second pita recipe I've tried.  King Arthur's recipes are really awesome.  I've had very good results every time.  Now, these did not puff up like traditional pita,   Since, we like flatbread; we really didn't mind.  The website says that pita can be very temperamental, they are right.  These turned out golden, puffy and soft.  Just without a pocket. 


  • 3 cups all purpose flour

  • 2 teaspoons yeast

  • 1/8 tsp. baking powder

  • 2 teaspoons sugar

  • 1 1/2 teaspoons salt

  • 1 cup water

  • 2 tablespoons vegetable oil

  • Combine all of the ingredients, in your bread machine on the dough cycle. 

    When cycle is complete, remove from bread pan and move to a slightly oiled surface.  Divide into 8 pieces.

    Roll two to four of the pieces into 6" circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).

    Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)
    Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up. (If they haven't puffed up, wait a minute or so longer. If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.)
    Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.
    Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.
    Store cooled pitas in an airtight container or plastic bag.


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