Looking for a store near you? Enter your zip-code:
Pita Bread
print this recipe
INGREDIENTS
This recipe makes 16 pitas
|
|
|||
DIRECTIONS
1 pkg (2+1/4 tsp / 12 mL) Active Dry Yeast
2 cups (500 mL) warm water (110° - 115°F)
1 tsp (5 mL) sugar
1/4 cup (50 mL) oil
1 tsp (5 mL) salt
5 cups (1.25 L) Bread flour
1. In large bowl combine Active Dry Yeast, water and sugar; let stand 10 minutes.
2. Add oil, salt and 2 cups (500 mL) flour; beat until smooth. Mix in enough remaining flour to make dough easy to handle.
3. On lightly floured surface, turn out dough; knead until dough is smooth and elastic, about 10 minutes. Add more flour if necessary.
4. Place dough in greased bowl. Cover; let rise in warm place until almost double in bulk, about 1 hour.
5. Punch down dough and turn out on lightly floured surface. Cover and let rest 10 minutes. Divide dough into 16 pieces. Roll out each piece into a 7-inch (18 cm) circle. Cover and let rise 15 minutes.
6. Meanwhile, preheat oven to 500°F (260°C). Place ungreased baking sheet on lowest rack in oven. Quickly transfer a few pitas at a time to heated baking sheet; bake 3 to 4 minutes or until puffed and light brown around the edges. Cool between damp tea towels. Pitas will collapse and soften upon cooling.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.