home made Pita bread
I am fascinated by the story behind food – why we eat ,
what we eat,
how the foods from different cultures have evolved,
and how yesterday’s food can inspire us in this day & Age ! In our own kitchen !!
Truly , nothing smells as welcoming as the aromas of A freshly breads , baking in your kitchen....
its a total given in !!!
here is a recipe as simple as our daily “Roti“
made with a little difference , as mentioned above - every culture churns different meals using methods of food preparations as per their own lifestyle !
1 Tbsp active dry yeast
A pinch of sugar
1 ½ cup warm water (40 deg C)
2 Tbsp Olive Oil + extra for greasing
1 ½ Tsp Salt
3 ½ - 4 cups all purpose flour + extra if required
In a bowl, sprinkle yeast and sugar over ½ cup of water. Stir gently to dissolve and let stand at room temperature until foamy about 10 min.
In a heavy duty mixer fitted with paddle attachment combine the remaining water, oil, salt, and 1 cup flour.
Beat on medium speed until creamy – 1 min.
Stir in the yeast mix. Beat in the remaining flour, ½ cup at a time, until the dough pulls away from the bowl sides. Switch to the dough hook. Knead on low speed, adding flour 1 Tbsp at a time, if the dough sticks, until stiff and sticky. About 3 ;min.
Transfer the dough to an oiled deep bowl and turn once to coat it. Cover loosely with plastic wrap and let rise at room temperature until double in bulk – 1 to 1 ½ hours.
Place a baking stone on the bottom rack and preheat to 450 deg F (230 deg C) Turn the dough out on a lightly floured board and divide into half. Cover half with a plastic wrap. Divide the remaining into 5 equal parts, and form each part into a balls. Let it rest for 10 min. While dividing the other portions.
Roll out the balls into rounds about 6” in diameter and ¼” thick. If the dough does not roll out easily, let it rest, covered for 10 min.
Drape each round over a flour dusted rolling pin, and transfer it to a floured kitchen towel. Cover with another towel and rest until puffy – about 15 min
Preheat a baking sheet in the oven for 6 min. Quickly brush the sheet with oil. Transfer 3 -4 rounds to the hot sheet and place it on a baking stone. Do not open the oven door for 3 min.
Bake until puffed and lightly brown (6-7 min)
Stack the pitas on a plate and cover with a kitchen towel. Bake the remaining pita. Then serve warm.
Makes ten 6” breads