A couple of years ago I decided to tackle homemade pita bread. After looking up recipes online and reading tips, I gave it a go. This homemade version is much softer, chewier and tastier than most store-bought pita bread. Plus, you get to watch it puff up into a ball while baking, which is pretty awesome.
I do not have a baking stone, so I turn a half sheet pan upside down and use that to bake the pita. (Warning: using the pan that way did cause it to warp a bit.) I bake two pitas at once, and it only takes 3-4 minutes for the magic puff to happen. Once they have puffed up and are golden brown on bottom, they are done! They will then deflate while cooling and are ready to be filled with your favorite sandwich fillings. Sometimes I make a double batch and when they are completely cool I pop them in freezer bags to freeze. Then I know an easy summer dinner is in my future. They can be filled with lunchmeat and cheese, rotisserie chicken...the possibilities are endless.
Pita Bread
1 1/8 cups warm water (110 degrees F)
1 1/2 tsp. yeast
1 1/2 tsp. white sugar
1 tbsp. canola oil
1 tsp. salt
2 cups whole wheat flour
1/2-1 cup all-purpose flour
Dissolve the yeast in the warm water. Stir in the sugar and allow yeast to proof for 5 minutes. (You can skip letting it proof if using instant yeast.) Mix in oil, salt and 2 cups of the flour until well combined. Slowly add the last 1/2-1 cup of flour. Add only enough to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (30-60 minutes). Turn on the oven to 475 F with your pizza stone on the bottom or second to bottom rack. If you don't have a stone you can invert a cookie sheet or use a piece of aluminum foil. (It may warp your cookie sheet.)
Punch down and divide dough into eight pieces. (I flatted the dough into a disk, then cut the dough into eight wedges). Lightly flour counter top and rolling pin. Roll out each piece into 6-inch wide circles, while sprinkling flour over the dough to keep it from sticking. Be careful to not overwork the dough at this point.
Place disks of dough on floured wax paper, cover with a towel and let rise for 15-30 minutes. Carefully peel dough off wax paper and place on hot stone. Bake 3-5 minutes, until puffed and the bottom is golden brown. (Every once in a while I will get a dud that does not puff. All is not lost. It will still be chewy, delicious bread, just minus the pocket.)
Immediately remove from the oven and wrap in a damp towel (this makes them soft). Keep them in the towel until cooled and then transfer to a plastic bag. Cut in half and carefully open up the pockets.
1 1/2 tsp. yeast
1 1/2 tsp. white sugar
1 tbsp. canola oil
1 tsp. salt
2 cups whole wheat flour
1/2-1 cup all-purpose flour
Dissolve the yeast in the warm water. Stir in the sugar and allow yeast to proof for 5 minutes. (You can skip letting it proof if using instant yeast.) Mix in oil, salt and 2 cups of the flour until well combined. Slowly add the last 1/2-1 cup of flour. Add only enough to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (30-60 minutes). Turn on the oven to 475 F with your pizza stone on the bottom or second to bottom rack. If you don't have a stone you can invert a cookie sheet or use a piece of aluminum foil. (It may warp your cookie sheet.)
Punch down and divide dough into eight pieces. (I flatted the dough into a disk, then cut the dough into eight wedges). Lightly flour counter top and rolling pin. Roll out each piece into 6-inch wide circles, while sprinkling flour over the dough to keep it from sticking. Be careful to not overwork the dough at this point.
Place disks of dough on floured wax paper, cover with a towel and let rise for 15-30 minutes. Carefully peel dough off wax paper and place on hot stone. Bake 3-5 minutes, until puffed and the bottom is golden brown. (Every once in a while I will get a dud that does not puff. All is not lost. It will still be chewy, delicious bread, just minus the pocket.)
Immediately remove from the oven and wrap in a damp towel (this makes them soft). Keep them in the towel until cooled and then transfer to a plastic bag. Cut in half and carefully open up the pockets.
Recipe adapted from savoryseasonings.blogspot.com and allrecipes.com
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