"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pita Bread Recipe

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This recipe for Pita Bread, by , is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Cook
Added: Tuesday, August 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Preheat oven to 500

Directions:
Directions:
MIX WELL IN LARGE MIXING BOWL:
2 c. flour
1 package Red Star Instant Blend Dry Yeast
1 and 1/2 tsp. sugar
1 and 1/2 tsp. salt

ADD:
1 and 3/4 c. warm water (120 to 130 degrees)
2 tbsp. oil

BLEND AT LOW SPEED UNTIL MOISTENED. THEN BEAT 3 MIN. AT MEDIUM SPEED. BY HAND, GRADUALLY STIR IN MORE FLOUR, UNTIL IT BECOMES A FIRM DOUGH. KNEAD ON FLOURED SURFACE UNTIL SMOOTH AND ELASTIC, ABOUT 10 MIN. COVER WITH PLASTIC WRAP, THEN A TOWEL. LET REST FOR 20 MIN.

PUNCH DOUGH DOWN. DIVIDE INTO 2 PARTS. DIVIDE EACH HALF INTO 6 PIECES. SHAPE EACH PIECE INTO A SMOOTH BALL. COVER; LET RISE 30 MIN.. ON LIGHTLY FLOURED SURFACE, ROLL EACH BALL TO A 5-INCH CIRCLE. PLACE 6 CIRCLES ON A LARGE COOLING RACK. PLACE COOLING RACK ON OVEN RACK.

BAKE FOR 5 MIN. UNTIL PUFFED AND TOPS JUST BEGIN TO BROWN. REMOVE FROM RACK; COOL. CUT CIRCLES IN HALF; FILL.

Number Of Servings:
Number Of Servings:
Makes 12 pocket breads.

 

 

 

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