Monday, July 26, 2010

Syrian Pita Bread Recipe

I found this recipe in one of the books that came with my Kitchen Aid stand mixer and I'm so glad I did. These were the best pitas I've ever made. Had I been making sandwiches of some kind, they would have been perfect; they all puffed up and had perfect pockets for filling with goodies.

3/4 cup warm water, plus additional as needed
3 3/8 t active dry yeast
6 cups flour
1 1/2 t salt
1 1/2 cup warm milk
olive oil, for the bowl

Preheat oven to 500°. Place a pizza stone on the bottom rack of the oven.

In a small bowl, combine the water and yeast and let stand til frothy, about 10 minutes.

In the bowl of a stand mixer, blend flour and salt. Make a well; pour in the yeast mixture and then warm milk. Turn machine on medium speed and mix til dough forms a ball. an eye on the dough, adding a bit more water if the dough looks dry). Turn the dough out onto a lightly floured work surface and knead a few times. Form the dough into a ball.
Lightly oil a bowl with olive oil. Transfer the dough to the bowl and turn to coat; cover the bowl with plastic wrap and let the dough rise in a warm place til doubled, about 1 hour.
Lightly dust a work surface with flour. Punch down the dough and cut in half. Cut each half into 8 pieces and roll them into balls; flatten into 6" rounds. Arrange rounds on lightly floured baking pans; cover with towels or plastic wrap. Let rise til puffy, about 25-30 minutes.
Slide as many rounds as will fit onto the hot pizza stone (mine fit 3); bake for about 4-5 minutes, turn and bake 1 minute more or til pitas puff up. Keep pitas covered as you work.
Serve hot or warm.

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