Pita Bread

pita_done.jpgThese pitas are so lightly and fluffy you won't be able to go back to the store-bought ones!

I also have a newer recipe that's whole wheat, and also has an easier preparation.

Makes 10 pitas, 5 inches in diameter

3.0 oz. water at 105°F
0.25 oz. granulated sugar (1 1/2 tsp.)
0.11 oz. instant yeast (1 tsp.)
7.0 oz. milk at 105°F
15.0 oz. bread flour (3 cups)
0.10 oz. salt (3/4 tsp.)

In a warmed mixer bowl, dissolve the sugar in the water and add the yeast. I used instant yeast, also known as "bread machine yeast" which comes in a jar, not the active dry yeast in a packet. Wait for the mixture to become foamy, about 10 minutes.

Add warmed milk, flour, and salt to the mixer bowl. Mix the ingredients until the dry ingredients have combined with the wet. With the kneading hook in the mixer, knead for 10 minutes.
pita_dough.jpgRemove the dough from the bowl, oil the bowl, return the dough to the bowl, then flip the dough over once. Allow to rise for 3 hours in a warm place, or until doubled in size.
pita_risen.jpgPinch off 2.5 oz. pieces, there should be 10 of them. Form into balls and let rest for 10 minutes on a floured surface.
pita_balls.jpg Roll into 5 inches diameter circles. Arrange the rounds on a silpat on a half sheet pan, cover with a towel, and let rise for 30 minutes in a warm location. It should be possible to fit the 10 rounds on two sheets.
Preheat the oven to 450°F.

Bake on the bottom rack for 4 to 5 minutes until puffed up.

My recipe is a combination of these two recipes: