Dreaming about making pitas at home for ages or just driven by a sudden impulse to glorify the day? These pita breads will please both!
As I recently have some time, I had been browsing on the web last week. Looking to find fresh, exciting thoughts, inspirational dishes that I’ve never tasted before, to amaze my family with. Hunting for quite some time but could not discover too many interesting stuff. Right before I wanted to give up on it, I discovered this delightful and simple treat by chance. The dessert looked so fabulous on its image, that called for immediate action.
It was easy to imagine the way it is made, how it tastes and just how much boyfriend will like it. Actually, it is quite easy to delight the guy in terms of puddings. Yes, I am a blessed one. Or maybe he is.Anyhow, I visited the site: Suncakemom and simply followed the step by step instuctions which were accompanied by wonderful snap shots of the method. It really makes life quite easy. I can imagine that it’s a slight effort to shoot pics in the midst of cooking in the kitchen as you usually have gross hands thus i genuinely appreciate the commitment she devote for making this post and recipe conveniently followed.
Having said that I’m inspired to present my own, personal recipes in a similar fashion. Many thanks the thought.
I was tweaking the original recipe create it for the taste of my loved ones. Need to tell you it absolutely was an awesome outcome. They loved the taste, the thickness and loved getting a delicacy such as this during a hectic workweek. They quite simply demanded lots more, more and more. So the next time I am not going to make the same mistake. I am going to double the volume .
You can find more Pita Bread at SunCakeMom
Mix water, flour and a bit of fresh yeast in an airtight container. Close the lid and put it in the fridge for 6 hours. This step is optional and can be skipped entirely.
Measure flour, yeast, salt, olive oil and water. Add dough starter too if used.
Knead it together until a uniform sticky dough forms. We need to have a relatively moist somewhat sticky dough.
Lightly rub the dough with oil to prevent it from drying out.
Cover it then place it to a 68°F – 81°F /20°C – 27°C corner to rise for about 45 – 90 minutes. With a bit of luck and right temperature, it will double in size.
Take the dough out, cut it in two then gently form two logs out of them. Try not to press much air out of the dough. This step is only necessary to help us make similar pitas. If size is not important, this step can be skipped.
Cut up the dough into equal pieces. Our favorite size is about 2 oz / 60g.
Roll them gently into balls. In doubt how to roll the dough? Check out: How to roll bread roll No.1
On a heavily floured surface roll them out into 6″/ 14 cm diameter discs. Make sure they don’t stick while rolling them out.
Place the rolled out discs onto a floured surface. Optionally sprinkle some water on top to prevent them to dry out, cover them with a kitchen towel then place them to a 68°F – 81°F /20°C – 27°C corner to rise for 30 minutes.
Not many of us is capable to shovel down 20 pitas in a day. Rub oil on the unused dough and in an airtight container, put them into the fridge for another day.
Heat up a non-stick or even better cast iron skillet medium to high. Too high temperature will scorch the pita creating holes where the water vapor can escape instead of puffing up our pitas. Place the pita upside down onto the hot skillet. In about 30 – 60 seconds bubbles should appear on the top of the dough.
We should be good to flip the pita over. When we try to lift the pita with a spatula and feel resistance, carefully try to separate the dough from the skillet without tearing. Consider lowering the heat or sprinkling flour on top of the dough before flipping it into the skillet.
With a bit of luck our dough should start puffing up in 1 – 2 minutes.
If it doesn’t puff up, try to find the hole where the vapor escapes and pressing on it with the spatula. It won’t be perfectly round but it will be just as tasty as the others.
Place the pitas under a kitchen towel until serving to prevent them from drying out.