Pita Bread from Baking with Julia

Highly recommend you stand next to your oven when baking pita bread because it is one the most magical view to see the paper thin dough puff up into round pillows.

Ingredients

  • 1 teaspoon active dry yeast
  • 2 1/2 cups of lukewarm water
  • 2 1/2 cups of whole wheat flour
  • 1 tablespoon of salt
  • 1 tablespoon of olive oil
  • 2 1/2 to 3 1/2 cup of AP flour

Make the sponge

Stir the yeast and water together in a large bowl.  Usage of a wooden spoon and stirring in one direction, stir in whole wheat flour about a coup at a time and stir 100 times or until the mixture looks smooth and silky  This is the sponge and it needs to rest and covered with plastic wrap for least 30 minutes.  Although it is best if you can rest it for longer than 8 hours in a cool place.

Mixing and Kneading

Sprinkle salt over the sponge and their stir in the olive oil mix well.  Add the AP flour about a coup at a time mixing until the dough is too stiff to stir with the spoon.  turn the dough out onto a lightly floured work surface and knead it mixing until it is smooth and elastic for 8 to 10 minutes.  The dough will be moderately firm and have a slight sheen.

Clean the mixing bowl dry it and coat it lightly with oil.  Transfer the dough to the bowl, turn the dough around to oil its surface and cover tightly with plastic wrap Let the dough rise in room temp for 2 to 3 hours or until double in size

Shaping

Deflate the dough by kneading it briefly.  Divide it in half and keep one half under plastic wrap.  Cut the dough into 8 equal pieces and with lightly floured cupped hand, form the pieces into tight balls; keep the balls under plastic as you row on the others.

On a well-floured surface, flatten the balls of dough with fingertips and then using a rolling pin to roll each piece of dough into 8 to 9 inches circle with no less than 1/4 inch thick.  Cover but do not stack the rolled out bread.

To bake

Preheat oven to 400F.  Place as many of the rolled out bread as fit onto a baking sheet.  Bake 5 to 7 minutes or until the bread resemble well blown-up balloons.  Don’t worry if get seems or dry spot or less than full balloons;  The pita bread will still taste great

2 Comments Add yours

  1. Great recipe, thanks!

    1. maguro says:

      Thanks! Baking with Julia is a great recipe book! I’ve learned a lot from that book .

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