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PITA BREAD RECIPE

Ingredients

  • 2 cups all-purpose flour 272 g
  • 3/4 cup white whole wheat flour 108 g
  • 2 teaspoons kosher salt
  • 2 teaspoons active dry yeast
  • 1 cup warm water
  • 2 tablespoons olive oil

Instructions

  • Combine all ingredients in bowl of a stand mixer fitted with the dough hook. Mix on low until all dry ingredients are moistened and comes together in to a shaggy dough. Increase speed to medium and knead for 8 minutes until dough is smooth. Remove dough from hook and shape into a ball. Rub ball on all sides with olive oil and return to mixing bowl. Cover tightly and refrigerate overnight or up to 3 days. Bring dough to room temperature before shaping.
  • When ready to bake, place baking stone or heavy baking sheet in cold oven and pre-heat to 475°F.
  • Transfer dough to lightly floured work surface and divide into 8 equal pieces. Shape each piece into a flat disc and, with a lightly floured rolling pin, roll into an 8-inch diameter circle. (As you work with one, keep remaining pieces covered with a clean towel or plastic wrap.)  
  • Depending on the size of your baking sheet, you’ll bake 2 to 4 pitas at a time. Spritz pitas lightly with water and transfer directly to baking stone or sheet. Bake 2 minutes, until puffed and lightly brown. Flip and bake 1 minute more. Remove and allow oven to come to full temperature before baking the next batch. Repeat with remaining dough.
  • Serve hot or store in an airtight bag for a few days or freeze baked pitas to use within a month or two. Reheat in oven or in a skillet on the stovetop. 

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