Syrian Pita Bread recipe (Bread)
How to bake pita bread
Preheat oven to 500°F. Place a pizza stone on the bottom rack of the oven.
In a small bowl, combine the water and yeast and let stand till frothy, about 10 minutes.
In the bowl of a stand mixer, blend flour and salt. Make a well, pour in the yeast mixture and then warm milk. Turn machine on medium speed and mix til dough forms a ball.
Keep an eye on the dough, adding a bit more water if the dough looks dry. Turn the dough out onto a lightly floured work surface and knead a few times. Form the dough into a ball.
Lightly oil a bowl with olive oil. Transfer the dough to the bowl and turn to coat; cover the bowl with plastic wrap and let the dough rise in a warm place til doubled, about 1 hour.
Lightly dust a work surface with flour. Punch down the dough and cut in half. Cut each half into 8 pieces and roll them into balls; flatten into 6" rounds. Arrange rounds on lightly floured baking pans; cover with towels or plastic wrap. Let rise til puffy, about 25-30 minutes.
Slide as many rounds as will fit onto the hot pizza stone (mine fit 3); bake for about 4-5 minutes, turn and bake 1 minute more or till pitas puff up. Keep pitas covered as you work.
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