Pita Bread

Pita Bread
Eaten plain, or with your favorite dip or toppings, this pita bread is sure to please!

THIS RECIPE MAKES 16 PITAS
Ingredients
  • 2+1/4 tsp Active Dry Yeast
  • 2 cups Water
  • 1 tsp Sugar
  • ¼ cup Oil
  • 1 tsp Salt
  • 5 cups Bread Flour
Instructions
  1. This recipe is featured at Dine & Dish.

  2. In large bowl combine Active Dry Yeast, water (110-115°F) and sugar; let stand 10 minutes.

  3. Add oil, salt and 2 cups flour; beat until smooth. Mix in enough remaining flour to make dough easy to handle.

  4. On lightly floured surface, turn out dough; knead until dough is smooth and elastic, about 10 minutes. Add more flour if necessary.

  5. Place dough in greased bowl. Cover; let rise in warm place until almost double in bulk, about 1 hour.

  6. 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 circle. Cover and let rise 15 minutes.

  7. Meanwhile, preheat oven to 500°F. 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.

  8. *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 ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
 

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