I have been very neglectful of this blog for some time but my sister-in- law Sandii asked me to post my pita bread recipe so here I am a year older (I won’t claim year wiser) but nonetheless Thanks Be to God, I am here!
Lots has happened since I last posted. I am still missing Tegan with a ferocity only a mother can understand but I did get a magical christmas gift of four weeks with her and an additional gift of a new son-in-law -to -be, Todd. So now there is a wedding in our future and that happy thought is a pleasant and frequently visited diversion.
2015 was a very tumultuous year. Andy had a period of unemployment because of the downturn in the oil patch but he is now employed in a permanent position and we are slowly getting back to where we were financially. A few good lessons learned -first and foremost is that even if you think you have enough set aside- you don’t. Save more. Aunty Marion and Aunty Eleanor are now in heaven with Mom- probably sighing and shaking their heads at my dusty and rather lived-in house. I miss them both. Family on both sides Laing and Gusnowski have faced challenges and have persevered with the strength that they both hold in spades.Sandii, to whom I am dedicating this post, has been a testament to what living one’s faith really looks like under pressure and I learn from her positivity and grace.
1 cup warm water (not hot or boiling)
2 teaspoons active dry or instant yeast
2 1/2 – 3 cups all-purpose flour
2 teaspoons salt
1-2 teaspoons olive oil (optional)
Form the Pita Dough: Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed.
2. Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It’s better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
3. Let the Dough Rise: Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it’s coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it’s doubled in bulk, 1-2 hours.
At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
4. Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you’re ready to bake them.
5. Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 8-9
inches wide and about a quarter inch thick. Lift and turn the dough frequently as
your oll to make sure the dough isn’t sticking to your counter. Sprinkle with a little extra flour if its starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get into a rhythm, you can be cooking one pita while rolling the next one out.)
6. To Bake Pitas in the Oven: While shaping the pitas, heat the oven to 450°. If you have a baking stone, put it in the oven to heat. If you don’t have a baking stone, place a large baking sheet on the middle rack to heat. (I use baking sheet)
Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 3 minutes. I’ve found it easiest to carry the pita flat on the palm of my hand and then flip it over onto the baking stone. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean damp dishtowel while cooking any remaining pitas.
7. To Bake Pitas on the Stovetop: Warm a cast iron skillet over medium-high heat until a few bead of water sizzle immediately on contact. Drizzle a little oil in the pan and wipe off the excess.
Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn’t or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
8. Storing the Pitas: Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for up to three months.
- I have never done the skillet- always the oven method. And it works well. Also the dough freezes beautifully.
So Peace and Pitas to all my peoples! Talk soon!