Pita Bread Recipe

Pita bread is used mainly in Nigeria for Sharwama, it can also be used for dipping or to make delicious sandwiches. It is normally hard to do this in a home kitchen, but this recipe, combined with high heat comes very close.

continue after the cut...


Ingredients:

• 1 pack of yeast
• 1/2 cup warm water
• 1 cup lukewarm water
• 3 cups all purpose flour
• 1 1/4 teaspoon salt
• 1 teaspoon granulated sugar

Procedure:

• Dissolve yeast in 1/2 cup of warm water.
• Add sugar and stir until dissolved. Allow to stand for 10-15 minutes until water turns frothy.
• Combine flour and salt in large bowl, then make a small depression in the middle of flour and pour the dissolved yeast and sugar mixture right in the depression
• Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
• Place dough on floured surface and knead for 10-15 minutes, Until the dough is no longer sticky and is smooth and elastic.
• Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
• Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
• Then, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. At this point preheat your oven to 500 degree F. and make sure the rack is at the very bottom of the oven. Be sure to also preheat  your baking sheet.
• Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch think.
• Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
• Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
• Take spatula and gently push down puff. Immediately place in storage bags.

NOTE: Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.