Pita Bread

I love pita bread, but we never end up getting it because other breads are more cost effective.  Naturally, I tried to make my own.  And it was delicious.  Now, I should say it wasn’t a complete success.  The taste and texture were great, but they didn’t make the pocket like they were supposed to.  Not that it mattered; I eat pita bread without anything in it on a regular basis, so I basically ended up with fat little flatbreads.  YUM.  Also, it turns out using milk for bread dough tastes SO MUCH BETTER than using water.

Ingredients (adapted from Under the High Chair):

• 1 tbsp instant yeast
• 1 1/4 cup skim milk, warm
• pinch of sugar
• 1 tsp salt
• 3 cups bread flour

Directions:

1. Dissolve yeast in milk for 5 minutes or until frothy (throw in the pinch of sugar to help activate the yeast).
2. Add salt and 1 1/2 cups of the flour, using a dough hook to combine.
3. Add additional flour and continue kneading with dough hook until smooth and elastic.
4. Add more flour if necessary.
5. Turn dough onto floured surface and divide into 8 pieces.
6. form each piece into a ball and flatten to form 1/4-inch-thick disks.  Try to keep the thickness even.
7. Let rise for 30 minutes to an hour or until slightly “puffed” looking.
8. Flip dough upside down onto baking sheet and bake for 10 – 15 minutes at 425 degrees F, or until light golden.  (The puffing happens during the first 5 minutes if you want to watch!).

These can be stored in an airtight container for a few days.  The original recipe says 2 days, but I’ve had mine for a week and they’re still good.  You can freeze them for up to 3 weeks.

Oooooh kay, as I mentioned at the start of this post, these didn’t turn out quite right.  Not that they tasted bad, i couldn’t keep from eating them.  Seriously, I think I gained poundage over the first 2 days they were sitting on my counter.  The problem is that they did not seem to have the pocket that pitas are supposed to have.  I think the problem is that I did not make the dough disks flat enough.  They were roughly 1/4-inch thick, but I think they needed to be much thinner.  Next time (which will be soon I’m sure) I’ll thin them out and update this post.  Despite that, they were awesome.  I have one left.  I’m currently planning it’s funeral.  In my belly.

TAKE 2:  I rolled them flatter and KAZAM, actual pitas!  Full of cheese and meats.  YUM.

The yeast is awakened!

Doughballs.

These are too thick methinks.

Slightly “puffed” after resting.

Poofing in the oven.

YUM.

Take 2: roll ’em flatter!

Take 2: you can see the air bubbles!

Take 2: I could actually put stuff in these!