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Pita Bread

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Categories: Allergy-Free, Kids' Favorites, Low-fat, Lunchbox Favorites, Snacks
Type: Desserts and Baked Goods

These Middle Eastern flat breads are best served warm. They are essential for serving with salads and dips such as hummus

Prep Time: prep 20 mins, plus resting

Cooking Time: cook 10 mins

Serves: makes 8 breads

Ingredients:

  • 1 1 / 4 cups tepid water
  • 1 / 4 cup olive oil, plus more for brushing
  • 1 tsp sugar
  • 1 tsp salt
  • 3 1 / 2 cups bread flour, plus more for rolling the dough
  • 1 tsp instant yeast
Pita Bread photo

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Directions:

  1. Combine the water, oil, sugar, and salt in a large bowl.
  2. Stir in 1/2 cup of the flour and the yeast. Add the remaining flour, 1/2 cup at a time, to make a soft dough. Knead on a lightly floured work surface for 5 minutes, adding more flour as necessary, until the dough is smooth. Shape into a ball.
  3. Place the dough in a lightly oiled bowl. Cover with plastic wrap and let stand about 1 hour in a warm place until doubled in volume.
  4. Briefly knead the dough until smooth. Cut the dough into 8 pieces. Roll each into a thin oval shape, about 8in (20cm) long. Brush 2 large baking sheets with oil. Place 4 ovals onto each sheet. Cover with oiled plastic wrap and let stand in a warm place for about 20 minutes until the dough has risen slightly.
  5. Preheat oven to 425F (220C). Brush the tops of the ovals lightly with oil. Bake for about 10 minutes, until puffed and golden. Transfer to a wire rack to cool slightly. Serve warm.
Tips:
  • prep 20 mins, plus resting; cook 10 mins

Variations

Spiced Pitas: Before baking, sprinkle with lightly crushed coriander, cumin, or fennel seeds for a fragrant version, or add 2 tbsp toasted sesame seeds to the dough during the second kneading.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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