Peppys Pita Bread Recipes
PEPPY'S PITA BREAD
This is an ABM recipe I've had for years. I don't remember where I got it from, but it has always come out perfectly and has never let me down.
Provided by Chilicat
Categories Yeast Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in bread pan, select Dough setting and start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured surface. Gently roll and stretch dough into 12-inch rope.
- With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7-inch circle. Set aside on a lightly floured countertop; cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
- Preheat oven to 500°F Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or freezer for 1 or 2 months.
- Avoid using too much flour while rolling them out. Keep unrolled balls covered to prevent drying out.
- Handle with care while rolling and transferring. Tears or creases cause them not to puff up while baking.
- Avoid overbaking - they will turn crisp and brittle.
Nutrition Facts : Calories 191.1, Fat 2.2, SaturatedFat 0.3, Sodium 293, Carbohydrate 36.9, Fiber 1.5, Sugar 0.9, Protein 5.2
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Pita (/ ˈ p ɪ t ə / or US: / ˈ p iː t ə /) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas.It includes the widely known version with …
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- When the dough is done, cut it into 8 pieces. Form each piece into a ball. Cover the dough while you are rolling out the pitas.
- On a lightly floured surface, roll each ball into a 6 – 7 inch round, flat circle. Cover and let rise on a lightly floured surface for about 30 – 40 minutes or until they are a little puffy.
- Set a pizza stone in the oven and preheat the oven to 500 F. Doing as many as will fit on the stone (I have a large square so I could do 4 at a time), bake the pitas for 4 – 5 minutes or until lightly golden brown. After removing from the oven, immediately place the pitas in a closed paper bag or bread box until they soften. (I found my bread box worked better than the paper bag.) Once they have cooled and softened, store in a plastic bag or bread box until it’s time to eat.
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