Saturday, 5 February 2011

Homemade Pita

Everyone loves a cute little pocket. And if you can eat that pocket, even better. And if you can stuff that pocket with delicious fillings - that is best of all.

Pita has to be one of the more guilt-free of breads, for those watching their carbs, especially if they contain some whole grain flour. I am not one to watch carbs, unless you count watching them disappear from my plate at lightning speed, but I do love pita bread.

They are fun to make at home and not too difficult. You will need a baking stone and a rolling pin for these, and a timer would be handy too. You'll be surprised at how much more delicious fresh pita are than store-bought. You owe it to yourself to add homemade pita to your repertoire.

Check in Monday for a delicious vegetarian filling for your new pita pockets. Happy Baking!

Mark's Pita Bread
for Bread of the Month, Artisan Bakers

Ingredients: (In this order)
1 Tablespoon Kosher salt.
10.0 ounces Unbleached White Whole Wheat flour. (or regular whole wheat)
20.0 ounces Unbleached Bread flour.
1.5 Tablespoon Instant yeast.
1 Tablespoon pulverized Mahlep* optional (I used 1 tsp ras el hanout)
3 Tablespoons Extra Virgin Olive oil.
2 1/4 cups room temperature water.
(Don’t use tap water if it has chlorine in it, use bottled water or let the tap water sit out for a day or two.)

Directions: (Edited for brevity)
Bring dough together until you have a rough ball. Let sit for 10 minutes. Knead for 5 minutes.
Let rise in a lightly oiled bowl for 1½ hours.
Meanwhile, preheat the oven to 540°F with a baking stone in the center.
Divide into 2.7-ounce portions, roll into balls and keep covered.
Roll each ball out thin one by one on a lightly floured surface and bake, 2 at a time or whatever fits comfortably on your stone, until they puff up and are cooked through - about 3 minutes.
Stack in clean tea towels, keep them covered.When thoroughly cool you can store them in freezer baggies.

This bread has been Yeastspotted!