Pita Bread

Recipe No: 217

This is a very easy to make flat Bread. The dough is a bit on the sticky side, but it makes incredibly soft Pita.

Ingredients                                    Makes 8

• All Purpose Flour/Maida....2 Cups + 4 Tablespoons
• Yeast………………………………1 ½ Teaspoons
• Warm Water………………….1/2 Cup + 1/3 Cup
• Sugar…………………………….1 Teaspoon
• Salt……………………………....2/3 Teaspoon
• Olive Oil……………………...…2 Tablespoons

Method of Preparation

1. Dissolve Yeast and Sugar in ½ Cup Warm Water and keep it aside covered, till frothy.
2. Mix 2 cups of Flour and Salt really well; add the frothy Yeast mixture together with the rest of the Water and stir to make a sticky dough.
3. Sprinkle 4 Tablespoons of Flour onto a flat surface (counter top or a big cutting board), dump the dough onto it and knead with a floured hand gently for 8 minutes. (If using a stand mixture knead for 4 minutes on speed 2.)
4. Spread the Olive Oil in a big bowl and keep the dough in it  (turn the dough once to Oil the top) covered with a damp cloth in a warm place until it doubles in volume for about 3 hours.
5. Once doubled, dump it back onto the Floured board and knead for 3 minutes more. (Knead for 1 ½ minutes on speed 2 if using a stand mixture)
6. Divide the dough into 8 equal portions and keep it covered on a lightly floured plate for 10 minutes.
7. Preheat the Oven to 450˚F/232˚C with an Oven proof baking tray in it.
8. Use enough Flour and roll out each portion of dough into 6 inch circles.
9. Place it onto the hot baking tray and bake it on the lowest rack (or the one just above it) for 2 minutes on one side and 1 minute on the other or until the Pita is all puffed up and starts to brown here and there.
10. Remove from the oven and serve hot; keep the left overs in an airtight plastic bag.

Notes:

• The dough of this Pita Bread is incredibly sticky. But the key to make a soft Pita is kneading the dough without using a large amount of Flour. So use extra Flour only if needed.
• Please Flour the board and the rolling pin to avoid the dough from sticking.
• Preheating the baking tray along with the oven is important as it will start cooking Pita the instant it is placed on the tray. (If you have Pizza stone that will work fine.)
• Do remove the Pita as soon as it is cooked. But leave it in the oven for a few more seconds if you like it a bit toasted.
• Usually Pita puffs up in the oven to make its signature pocket. It will go down once out of the oven or by slight pricking. (Puffing up is the sign of a well made Pita!!)

Make it enjoy the deliciousness and
serve it to your family with love.