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 currently have a little time, I had been searching on the web a few days ago. In search of fresh, interesting thoughts, inspirational meals that I’ve never used before, to delight my loved ones with. Searching for a long time yet could not discover any interesting things. Right before I wanted to give up on it, I found this tempting and simple dessert simply by accident over Suncakemom. It seemed so delightful on its image, that required rapid action.
It absolutely was simple enough to imagine the way it is created, how it tastes and just how much my husband will probably love it. Mind you, it is rather easy to please the guy when it comes to desserts. Yes, I’m a blessed one. Or possibly he is.Anyhow, I got into the blog and then followed the simple instuctions which were combined with superb photos of the task. It just makes life much simpler. I could suppose it’s a slight effort to take snap shots down the middle of cooking in the kitchen as you typically have gross hands therefore i sincerely appreciate the time and effort she devote to build this blogpost .
That being said I am inspired presenting my very own dishes similarly. Appreciate your the idea.
I was fine tuning the initial mixture create it for the taste of my loved ones. Need to mention it was a great success. They loved the flavor, the overall look and loved getting a delicacy like this during a stressful workweek. They basically demanded more, many more. So next time I am not going to commit the same miscalculation. I’m going to twin the volume to get them pleased.
The Pita Bread is provided by 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.