Pita Breads

* Exported from MasterCook *

Pita Breads

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup wrist-temperature water
1 1/2 tsp active dry yeast -- (half 1/4 oz packet)
1 Tb sugar or honey
1 tsp salt (I find saltless bread yucky)
about 3 1/2 cu flour (1 cu can be whole
wheat)

(from Mollie Katzen's 15th anniversary revised Moosewood Cookbook)

This makes twelve small or 6 large pitas. I don't double it because the pitas
need to rest after being formed and I don't have that much available level
space. LOL

Here I paraphrase Mollie's directions:
Sprinkle yeast into water and wait til foamy. Add sugar or honey and salt and
stir to dissolve. Beat in 1 cu flour for a smooth batter. Add rest of flour
gradually for a fairly soft dough. Knead til smooth. Cover with damp towel;
let rise til double. Punch down and knead a few minutes. Divide in 6 or 12
pieces. Knead each unit and roll into 1/8 - 1/4 inch thick circleoids (my
word :). The shape and size don't matter so much as thickness. I found it's
better to err on the side of too thick, as too thin makes them burn easily
and be cracker-like. Use lots of flour when rolling. Let circleoids rest at
least 30 minutes covered with damp towel. (I rest them on placemats.)
Heat oven to 500°F and heat baking sheets. I use just one sheet and bake
pitas two at a time. Brush hot sheets with oil or sprinkle with cornmeal.(I
have used sesame seeds sucessfully.) Place (slide) pitas on hot sheets and
bake just 5 to 8 minutes until puffed like blowfish and perhaps very
slightly brown. Watch closely; they bake fast. Wrap pitas in damp towel and
put in paper or plastic grocery bag for 15 minutes. This important step
keeps them supple. These are easy to make, very good, and fat-free. They
freeze well and thaw fairly quickly.



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