Pita Bread

[cookie1]

Pita Bread
Makes 4 , but recipe could be doubled
Ingredients
1 teaspoon dried yeast
1 teaspoon caster sugar (I used bread mix, so didn't use this)
½ cup water
1½ cups bread flour
1 teaspoon salt (I used bread mix so didn't need this)
1 teaspoon EVOO
Preparation
Set oven to 230 degrees. Place a pizza stone or metal tray in to heat.
Place water, yeast, salt and sugar into bowl.
Heat at 37 degrees about 2-2½ minutes. Speed 1.
Add the rest of the ingredients and knead for 4 minutes.
Place into a greased bowl and set aside until double.
Punch dough down and divide into 4 pieces.
Roll each portion out to about 16cm circle. If it becomes hard to roll, set aside to rest for a bit.
Place each circle into oven, on the tray and cook for 3-4 minutes or until golden and puffed.
When removed from the oven place into a T towel to keep warm
PHOTO


I based this recipe on one in Food Ideas..

[judydawn]

Gee they look nice cookie and so quick to bake.  Bet they taste much better than the bought ones.

[Cornish Cream]

I've made pitta bread once.It was a bit of a disaster Your recipe seems simpler Cookie so will try again

[Kimmyh]

They look amazing cookie, can't wait to try.

[Cuilidh]

Place water, yeast, salt and sugar into bowl.
Heat at 37 degrees about 2-2½ minutes.

Cookie, what speed do you set it at for this phase?

[achookwoman]

Thanks Cookie. Next one to try.

[cookie1]

Sorry Marina. I do this with all the breads I make. About speed 1. I just wanting it turning slowly to gently mix the yeast and water and any other bits the recipe requires. It seems to help in the cooler months too, as the mix is warm.
Happy baking.

[mab19]

They look nice cookie.

[cookie1]

Thank you. They were tasty too.

[consumerate]

Thanks for this recipe. I had great success with it as a single and double quantity.
The breads puff beautifully and I found them fairly easy to roll on a lightly oiled board.
I dusted the first one of each lot with a small amount of polenta and cooked them individually on a pizza stone in the oven.   
We ate them with Greek inspired butterflied lamb /garlic yoghurt sauce / cucumber and tomato mix.

It was quite a different feeling dough and seemed not to rise a lot. Dont be put off by this.

[cookie1]

I'm glad it went well. We actually split ours to fill them.