BAKED PITA CHIPS RECIPE RECIPES

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BEST PITA BREAD RECIPE - HOW TO MAKE EASY ... - DELISH



Best Pita Bread Recipe - How To Make Easy ... - Delish image

Instead of buying pita bread, make it yourself! Our homemade pita recipe comes out warm, soft, and pillowy, with the perfect pocket.

Provided by Lauren Miyashiro

Categories     dairy-free    low sugar    nut-free    vegan    vegetarian    dinner    lunch    side dish

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 6

1 c. warm water
2 tsp. active dry yeast
1 tsp. granulated sugar
3 c. all-purpose flour, divided
1 tbsp. extra-virgin olive oil
1 1/2 tsp. kosher salt

Steps:

  • In a large bowl, combine warm water, yeast, and sugar and stir until dissolved. Stir in ½ cup flour and let sit for 15 minutes, until mixture foams. 
  • Add oil, salt, and 2 cups flour (reserving ½ cup) and stir with a wooden spoon until a shaggy mass forms. Dust a clean surface with some of reserved flour and knead until smooth and elastic, about 7 minutes, adding more of the reserved flour if the dough is too sticky. Dough should be soft and moist. (You can cover the dough and let rest 10 minutes if you need a rest from kneading.) 
  • Place dough in a clean large bowl and cover with plastic wrap. Leave in a warm place until dough has doubled in size, about 1 hour. 
  • Place a pizza stone or large cast-iron skillet in your oven and preheat to 500°. Lightly dust a clean surface with flour. Punch down dough and turn it out onto surface. Divide dough into 8 pieces and roll into balls. Cover with a towel or plastic wrap and let rest 10 minutes. 
  • Working one at a time, roll each round into a ¼”-thick circle about 8” wide, sprinkling dough with extra flour if it starts to stick. 
  • Working as quickly as possible, open your oven and place as many pitas that will fit on your skillet or stone without touching. Let bake until an air pocket balloons and the pita begins to turn golden brown, 3 to 5 minutes. Repeat with remaining rounds. 
  • Cover baked pitas with a clean kitchen towel to keep warm.  

HOMEMADE PITA BREAD RECIPE - NYT COOKING



Homemade Pita Bread Recipe - NYT Cooking image

Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there’s a bit of a thrill when the breads puff up in the oven. And once you get the hang of it, it’s not difficult. For the best flavor, try to get freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.

Provided by David Tanis

Total Time 2 hours

Yield 8 six-inch diameter breads

Number Of Ingredients 6

2 teaspoons active dry yeast
1/2 teaspoon sugar
35 grams whole-wheat flour (1/4 cup), preferably freshly milled
310 grams unbleached all-purposed flour (2 1/2 cups)
1 teaspoon kosher salt
2 tablespoons olive oil

Steps:

  • Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
  • Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
  • Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
  • Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
  • Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
  • Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
  • Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

Nutrition Facts : @context http//schema.org, Calories 189, UnsaturatedFatContent 3 grams, CarbohydrateContent 33 grams, FatContent 4 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 1 gram, SodiumContent 110 milligrams, SugarContent 0 grams

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