Friday, April 26, 2013

Pita bread

3 cups flour
1 1/2 tsp salt
1 Tbsp sugar or honey
1 packet yeast (or, if from bulk, 2 tsp yeast)
1 1/4 to 1 1/2 cups water, at room temperature
2 Tbsp olive oil, vegetable oil, butter, or shortening


Fun note: I took all these photos with my phone..

The original blogger of this made it a HUGE "how to" There really was not much to it. Simply combine yeast to warm water (add a sprinkle of sugar to activate it) Add other ingredients to a bowl or mixer (if bowl use wooden spoon).  I always let my dough be a little sticky because I've noticed the outcome is softer.
 When they are combines nicely shape into a ball and place in a greased bowl (make sure dough is fully covered in oil) Let it rise until doubled in size. Punch dough down and divide into 8 balls. Let set again for 20 minutes. 
About 5 minutes left on the clock start preheating the oven to 400. Place either a baking stone or an upside down cookie sheet in the oven with everything.

On LIGHTLY floured surface  roll the pita out and place in oven when its ready. It cooks in about 5 minutes unless you want them crispy. Then add more time.

Verdict: They are great as pita pockets. However, not so much as a taco shell (unless thinned out some more!)  It was so simple to make. Even my 8 year old liked them.

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