How to Make Delicious Home Made Pita

If you have never had fresh pita, you are missing out. Most people have only experienced fresh pita at their local Mediterranean restaurant, but it is not difficult to make them at home. The best part about pita is there is no added oil, so they are very low in fat and calories.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Bread flour (You may choose to use whole-wheat to add more fiber)
• Water
• Instant Yeast
• salt
• Rolling Pin
• Heat Diffusing Pan (Or heavy bottomed skillet, like cast iron)
• Bowls, spoons, etc.

1. Put 1 cup of warm water into the bowl and carefully sprinkle the yeast over the surface, trying to make every grain get wet. Allow to sit for 5 minutes and then stir to dissolve the yeast.
2. Add 1 tsp. salt to the yeast mixture. You may choose to add herbs at this point to flavor your pita. Mix until well incorporated.
3. Add 1 cup of flour and mix until batter cascades down the back of a spoon. Then, carefully mix in about 3/4 c. flour until all the four is absorbed.
4. Gradually add the remaining flour 1/4 c. at a time until dough is no longer sticky. You many have to use your hands at this point.
5. Turn dough out onto a lightly floured surface and knead dough for about 5 minutes. Pour a small amount of oil into a bowl and toss dough in the bowl until lightly coated. Cover bowl and let sit in a warm place free from drafts for about 1 hour or until dough is doubled in size.
6. Punch down dough and knead a couple of times to work out air bubbles. Divide into 12 equal parts.
7. Dust each piece with flour and roll into circles about 6 inch diameter and 1/ 8 inch thick. Dust each side with four again and set aside. Allow rolled dough to rest about 10 minutes.
8. Heat pan on medium-low to medium heat. Allow to reach full heat before you start cooking.
9. Puffed pita. This is the point you can turn it over. Place a pita round on the skillet. When it begins to bubble, turn it slightly. Allow the pita to puff up completely before turning it over to cook on the other side for a minute. Cool on wire racks.

Tips & Warnings

• Fresh pita does not keep long, but freezes very well! Make a big batch and have plenty on hand in the freezer. Makes great pizza crust.
• Serve with Cucumber yogurt dip (Tzatziki) for a refreshing snack
• Use a spoon or spatula to turn over the pita. A fork may prick your dough an it will not puff.
• No need for oil in the pan. The flour keeps it from sticking. Make sure your hood is on though as the flour will begin to burn a little.