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Pita Bread

Serves 4

3 cups flour + 1 cup flour for kneading
1 1/2 tsp salt
1 cup warm water
1 packet yeast (7 grams or 1/4 oz)
1 tsp sugar
1/2 cup warm water
olive oil

In a small bowl mix yeast, sugar and 1/2 cup warm water and let sit for 10-15 minutes. 

In a large bowl mix 3 cups flour with salt and make a well or whole in the middle.  Slowly stir in yeast mix and 1 cup warm water until well combined.  Add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in oiled bowl, cover with a blanket, and let sit for 3 hours in a warm place. 

When dough has risen, knead it for 10 minutes; add flour to surface to keep it from sticking.  Form dough into small balls and let sit in a plate for 10 minutes. 

Preheat oven to 450.  Form balls into 1/8 inch thick and place on flat baking sheet, bake for 3-4 minutes on each side or until lightly brown and dough puffs up. If the dough does not puff, you'll still have a pita pocket.

Pita Bread II

From: www.saveur.com
SERVES 6

1 tbsp. active dry yeast
1 tbsp. sugar
4 cups bread flour, plus more for kneading/forming
2 tbsp. salt
¼ cup and 1 tbsp. olive oil, plus more for greasing

1. Preheat Oven to 350°. In a small bowl, dissolve the yeast and sugar in ½ cup of warm water. Cover and set aside for 15 minutes.

2. In the bowl of a stand mixer fitted with the dough hook, dissolve the salt in 1 cup of warm water. Add the flour and turn the mixer on. Slowly add the yeast mixture and 1 tbsp. of the olive oil. Mix until the dough combines (it will be tacky), about 2 minutes. Turn out the dough onto a lightly floured work surface and knead for 10 minutes.

3. Shape the dough into a ball and place on a lightly greased sheet pan. Coat lightly with oil. Cover with plastic wrap and place in a warm area until it doubles in size, about 1 hour.

4. Punch the dough down and knead for 5 minutes. Divide the dough into 6 (5 oz.) pieces and roll each piece into a ball. Place on a sheet pan lined with parchment paper. Cover the balls with plastic wrap, being careful not to let the plastic wrap stick to the balls (you can do this by placing coffee mugs or short glasses on the sheet pan). Let the balls proof for 15 minutes.

5. Lightly dust one piece of dough at a time on both sides with flour. Push the dough out with your fingers in a circular motion to create a disk that is approximately 5" in diameter and ½" thick. Using a lightly floured rolling pin, roll the dough in a clockwise motion to get it to 7" in diameter and 1/8" thick.

6. Transfer the dough to an inverted lightly floured sheet pan. Place in the 350° oven and cook for 3 minutes. Flip the bread over and cook for another 3 minutes. Remove the bread from the oven, transfer to a parchment paper lined cookie sheet. Place a second piece of parchment paper on top of the bread and cover with a damp towel. Let the bread sit for 10 minutes, or until cooled.

7. When ready to serve, lightly brush the pitas with the remaining olive oil and grill for 1-1 ½ minutes on each side. It should be warm but still pliable. Cut the bread into wedges and serve.

Westward Pita Bread

From http://www.bonappetit.com/recipe/westward-pita-bread

This dough has a relatively short rising time. Makes eight 6” pitas

1¼-oz. envelope active dry yeast (about 2¼ tsp.)
1 tablespoon kosher salt
3½ cups all-purpose flour, plus more for surface
2 tablespoons olive oil, plus more

Combine yeast and 1 1/3 cups warm water in the bowl of a stand mixer and let sit until foamy, 5–10 minutes. Mix salt and 3½ cups flour in a medium bowl, then add to yeast mixture along with 2 tablespoons oil. Mix on medium speed until dough comes together and slaps the side of the bowl while mixing. (Alternatively, this step can be done in a medium bowl with a wooden spoon and some elbow grease.)

Turn out dough onto a well-floured surface (dough is fairly sticky) and knead until smooth and elastic, 10–12 minutes. Place dough in a well-oiled bowl; cover with plastic wrap and let rise in a warm, draft-free area until doubled in size, about 1 hour.

Prepare grill for medium-high heat. Heat oven to 350°. Punch down dough and divide into 8 pieces. Cupping your hand over and using your palm, roll each piece of dough into a ball. With lightly floured hands, stretch into 6” rounds, transferring to a lightly floured baking sheet as you go.

Lightly brush each pita with oil and grill, turning once, just until grill marks form, about 1 minute per side. (Alternatively, you can cook in a skillet over medium-high heat, about 1 minute per side.)

Return pitas to baking sheet and bake in the oven until puffed and cooked through, 20–25 minutes. Serve warm.