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Pita Bread
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This recipe makes 16 pitas
INGREDIENTS
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DIRECTIONS
1 pkg (2+1/4 tsp / 12 mL) Active Dry Yeast
2 cups (500 mL) warm water (110° - 115°F)
1 tsp (5 mL) sugar
1/4 cup (50 mL) oil
1 tsp (5 mL) salt
5 cups (1.25 L) Bread flour
1. In large bowl combine Active Dry Yeast, water and sugar; let stand 10 minutes.
2. Add oil, salt and 2 cups (500 mL) flour; beat until smooth. Mix in enough remaining flour to make dough easy to handle.
3. On lightly floured surface, turn out dough; knead until dough is smooth and elastic, about 10 minutes. Add more flour if necessary.
4. Place dough in greased bowl. Cover; let rise in warm place until almost double in bulk, about 1 hour.
5. Punch down dough and turn out on lightly floured surface. Cover and let rest 10 minutes. Divide dough into 16 pieces. Roll out each piece into a 7-inch (18 cm) circle. Cover and let rise 15 minutes.
6. Meanwhile, preheat oven to 500°F (260°C). Place ungreased baking sheet on lowest rack in oven. Quickly transfer a few pitas at a time to heated baking sheet; bake 3 to 4 minutes or until puffed and light brown around the edges. Cool between damp tea towels. Pitas will collapse and soften upon cooling.
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.