Description:

Recipe also includes directions on how to make pita chips.

Source:

Prickly Pear

Serves/Makes:12

Ingredients

• 2 tsp (10 ml) active dry yeast
• 1 cup (225 ml) to 1-1/4 c lukewarm water
• 3-1/2 cups (825 ml) flour
• 2 tsp (10 ml) salt (I use sea salt)
• 1 T olive oil

Preparation

• Dissolve yeast in 1 cup (225 ml) lukewarm water. (Reserve other 1/4 cup (60 ml) water to use later, if needed.)
• Place flour and salt in food processor and mix for 5 seconds.
• Add olive oil to yeast/water mixture.
• While processor is running add the wet ingredients.
• Process until dough forms a ball.
• Knead on lightly floured surface for 1-2 minutes.
• Spread additional olive oil over inside of a large bowl.
• Place dough inside the bowl and turn over so oil covers top.
• Spread plastic wrap on top and let rise for 1-2 hours, or until double in bulk.
• Preheat oven to 500 degrees (250 C.).
• Punch down dough and divide into about 12 egg-sized portions.
• Flatten each with hand then--on lightly floured surface--roll out into 6-8 inch circles.
• Cover cookie sheets with non-stick foil or parchment.
• Place 2 or 3 pita rounds on cookie sheet and bake for 3 to 3-1/2 minutes.
• Remove from oven and place pitas on wire racks to cool.
• When cool, place in plastic bags to keep soft and fresh.
• To make pita chips:
• Cut pitas into triangles and place in a single layer on cookie sheet.
• Spray pitas with a light coating of PAM and sprinkle--very lightly--with salt. (I use Kosher salt.)
• Bake at 400 degrees (200 C.) for about 10 minutes, or less, until crisp.
• Remove and let cool, then store in a sealed plastic bag.

Comments

These pitas can be made with all white flour OR you can use half white and half whole wheat flour--your choice. The chips are superb for dipping in hummus or whatever you desire. I must say these FRESH pitas are several steps above store bought.