i think this website is so cute and very helpful. i just want to cook right now!
Easy peasy pita bread
I'm all about bread and all about easy. Also, I'm all about wheat. So while going over this recipe, the first thing that came to mind was 'hmmm, wonder how they will turn out with wheat flower'. It was answered instantly by scrolling down to the replies:
"You can definitely swap whole wheat flour into this recipe, in fact, I plan to do the same thing the next time that I make it. Two things to be aware of: First, whole wheat flour is denser than white flour, so it will rise more slowly -- I would say probably let them rise for an hour and a half, or maybe more. Second, I know I am a broken record on this, but whole wheat flour dries out really quickly, so you may need quite an extra 1/4 cup to even 1/3 cup of water to get the dough to the right consistency. If you store your whole wheat flour in an airtight container in the fridge, it won't dry out as quickly, but mostly look at the consistency. After kneading, you should have a smooth, un-sticky dough, so add more flour or water as needed until you get to that point."
2 1/4 cups flour, plus more for kneading
1 cup warm water
2 tsp active dry yeast
Pinch of sugar
1 tsp salt
2 tbsp canola oil
In a small bowl, mix yeast, warm water and sugar, set aside for ten minutes.
In a large mixing bowl, mix the flour, salt, canola oil, and water/yeast mixture together until incorporated. Turn the (sticky) dough out onto a floured surface and knead in small amounts of flour until the dough is smooth and not sticky anymore (about 5-10 minutes).
Divide the ball of dough into six portions (I use a pastry scraper to do this evenly). Roll each portion into a ball and place on a greased baking sheet covered with saran wrap for about an hour, or until they've about doubled in size.
Preheat oven to 450 degrees. Once the dough has doubled, punch down each of the balls to flatten them. With your fingers, press them out to your desired thinness for the pitas (mine were a little thick, but I like them a bit doughy). Don't pick the pitas up off the baking sheet, just press their centers out until they're thin enough for you.
Bake the pitas for about 12 minutes, or until they've puffed and turned golden on top. Eat them within a day or two, or freeze the cooked pitas and toast them on low heat to reheat -- no need to defrost.
Makes six large pitas.
I love being able to make stuff at home that I never would have dreamed I could make at home.
I love pita bread!
looks yummy! simple recipe
I have never made my own pita bread before but I might have to try this recipe...
WOW. THANKS 'SWEETSFOODS'. YUMMY PITA BREAD RECIPE FROM SUGARLAWS. YEA. Ok, I'm done. These were great, and super easy. Give them a try!