Pita Pocket Bread

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Pita Pocket Bread

Recipe Information
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.

Recipe Information

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.