Pita Bread

By DrChef

These Turkish breads are a favorite in both eastern Mediterranean and Middle East. This versatile, soft, flat bread forms a pocket as it cooks, making it perfect for filling with vegetables, salads, or meats.

Ingredients

• 2 C white bread flour
• 1 t salt
• 1/2 oz fresh yeast
• scant 2/3 C lukewarm water
• 2 t extra-virgin olive oil
• To make whole wheat pita, replace half the bread flour with whole wheat flour.

Details

Servings 6

Preparation

Step 1

1. Sift flour and salt together into a bowl. In small bowl, mix yeast with water until dissolved, then stir in olive oil and pour into large bowl.
2. Gradually beat flour into yeast mixture, then knead mixture to make a soft dough.
3. Turn out onto lightly floured surface and knead for 5 minutes until smooth and elastic. Place in large clean bowl, cover with oiled plastic wrap. Let rise, in warm place, for 1 hour or until doubled in bulk.
4. Punch down dough. On lightly floured surface, divide it into 6 equal pieces and shape into balls. Cover with plastic wrap; let rest for 5 minutes.
5. Roll out each ball to an oval about 1/4" thick and 6" long. Place on floured dish towel and cover with oiled plastic wrap. Let rise at room temp for 20-30 minutes.
6. Meanwhile, preheat oven to 450 F. Place 3 baking sheets in oven to preheat at same time.
7. Place two pitas per sheet and bake for 4-6 minutes or until puffed up; they do not need to brown. If preferred, cook pita in batches. Preheating is essential for a good puff.
8. Transfer pitas to wire rack to cool slightly. Serve warm.