Pita Bread

Submitted by zainaba22 on September 25, 2007 - 7:29pm

I post this recipe before for JMonkey, you can see it here.

1 Tablespoon yeast.
1 Tablespoon honey or sugar .
2 1\2 cup warm water.
3 cups white flour.
1 1\2 cups whole wheat flour.
2 teaspoon salt.
2 Tablespoons olive oil.

1)Preheat the oven to 550 degrees.

2)Combine yeast,honey and 1\2 cup water in bowl,cover,stand in warm place about 10 minutes or until mixture is frothy.

3)place all ingredients + yeast mixture in the bowl of mixer ,beat 10 minutes to make a soft dough.

4)Divide dough into 12 pieces.

5)Shape each piece into a ball .cover,let rise in warm place until doubled in size ,about 1 hour.

6)Roll each to a 16 cm round.

7)The old method i bake Pita Bread on hot baking surface for 1 minute per side.

8)The new method I bake pita bread on wire rack over baking pan for 2-3 minutes.you can see it here.

zainab

http://arabicbites.blogspot.com/

Submitted by Trishinomaha on September 26, 2007 - 3:46pm.

Truly Lovely!

I just got home from work and I would be perfectly content to sit down to the table in your photo and have it be my supper. Lovely Pita - Very nice photos.

Trish

Submitted by HogieWan on February 12, 2008 - 9:56am.

how hot is your oven/baking

how hot is your oven/baking surface?

Submitted by zainaba22 on February 12, 2008 - 11:31am.

550 F degrees oven

550 F degrees oven .

zainab

http://arabicbites.blogspot.com/

Submitted by martin on May 5, 2008 - 4:33am.

My wife and I learned to eat

My wife and I learned to eat this in Egypt for breakfast. We add a bit of honey to the cheese.

We are able to buy Syrian/Egyptian Olives and Cheese here in Malaysia. We make the bread.

Martin Prior

www.bakerette-cafe.com

Submitted by ejm on May 5, 2008 - 5:44am.

Beautiful! I love how thin

Beautiful! I love how thin they are. (Thanks for the reminder that it's time to make falafel again...)

-Elizabeth

Submitted by shater991 on April 15, 2009 - 11:21am.

amazing

this is amazing , i have one question

iam using a pizza stone , in which rack i should place it when preheating ?

please advice and thank you for this great recipe .

Submitted by ejm on April 16, 2009 - 6:07am.

re: where to place stone for pita baking

We put our stone on the middle shelf of the oven. But when we make pita in the barbecue, we don't use a stone at all and put the bread directly on the rack. You could probably do the same in the oven.

-Elizabeth

Submitted by shater991 on April 16, 2009 - 8:01am.

Thank u Elizabeth , iam gonna

Thank u Elizabeth , iam gonna try it the next time i make pita

one more thing , when i bake them they wont be that thin , i mean when i bake them they wont be as the picture .. like a bubble .. i dont know although iam following the recipe , thats why iam afried maybe it is where iam supposed to place my rack on .

Submitted by ejm on April 18, 2009 - 5:23am.

If they aren't as thin,

If they aren't as thin, you'll just have to bake them longer to make sure they're done inside.

edit: Why don't you think they will bubble? You may be surprised... we made naan in the barbecue last night and couldn't believe how much they puffed.

-Elizabeth

Submitted by xaipete on April 16, 2009 - 7:48am.

bottom or 1 step up

We always put the stone on the bottom rung or one step up. I think the bottom rack is the hottest place in an electric oven.

--Pamela

Submitted by ejm on April 18, 2009 - 5:21am.

re: stone placement

This is exactly why we put our stone on the middle shelf of our electric oven. We were having problems with bread burning on the bottom before it was done on top.

The stone placement probably varies from oven to oven.

-Elizabeth

P.S. When I bake anything that has a lot of sugar in it (cookies, cinnamon buns, challah) I place the tray on the TOP shelf of our oven - which goes against anything I've ever read in a cookbook.

Submitted by hansent on May 27, 2009 - 7:47am.

They turned out beautifully!

Thanks so much Zainaba! They were easy to make once I figured out how to get them onto my stone. My finiky 14 y/o daughter as been eating them quite quickly. Yeah! Next time I am going to try to use my lefsa grill (Gets up to 500 degrees) with the lid on to make these.

What is the best way to flip them without puncturing them?

Thanks,

Tania in boise

Submitted by ejm on May 27, 2009 - 4:24pm.