My Baking Adventures

I saw this recipe for homemade pita bread on Bridget’s blog, The Way The Cookie Crumbles, and since I am not afraid to make yeast-risen recipes anymore, I simply had to try it.

If you have never made pita yourself before, PLEASE DO! I had no idea that it could be so fluffy, so tasty, so remarkably different! Pita was always something you bought at the store! And I was shocked at how easy it was. Of course, I had my mixer doing most of the work. But really, so uncomplicated and so worth the effort.

Since the recipe made 8 pockets, I saved 3 and took the other 5 to the pool party we went to last night. (The same party I took the black and white cookies to). I had made a wonderful Mediterranean salad of orzo, cannellini beans, olives, cucumber, tomatoes (the safe kind), artichoke hearts and green onions. The dressing is olive oil, lemon juice and dried herbs. The suggested accompaniments to this salad (believe it or not) are hummus and pita. Well, how about that!! I’ll have to post the salad recipe with a picture another time because it is a fabulous dish for the summertime.

Here’s the dough, coated with oil and ready for its rising:

But everyone at the party was so surprised that the pita was homemade – and how wonderful it was! I’m glad I stashed some in my freezer – but thanks to Costco and my huge bag of SAF yeast, making these again will be a snap!

Here’s the dough balls waiting to be rolled out:

Here they are ready to go into the oven – I think next time I’ll make them into rounds – almost like a personal pita pocket. Try saying that three times fast.

And for the finale, sitting pretty:

Pita (adapted from Ultimate Bread, by Eric Treuille and Ursula Feriggno)

Makes 8 breads

3½ (17.5 ounces) cups unbleached flour
2 teaspoons instant dry yeast
½ teaspoon sugar
1 teaspoon salt
1¼ cups water
1 tablespoons olive oil

1. Mix flour, salt, sugar, and yeast in bowl of standing mixer fitted with dough hook. Mix water and olive oil in 1-quart Pyrex liquid measuring cup. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium (setting number 4 on a KitchenAid mixer) and mix until dough is smooth, supple, and elastic, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. Initially, the dough will be quite stiff. It will soften and stretch as you continue kneading. Turn dough onto lightly floured work surface; knead to form smooth, round ball, about 15 seconds. (Alternatively, you can knead by hand for 15 minutes.)

2. Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, about 1½ hours.

3. Preheat oven to 425 degrees.

4. Divide the dough into 8 pieces. Shape each piece into a smooth ball. Let rest 10 minutes.

5. On a lightly floured work surface, roll out each ball to form an oval, 9 inches long and ¼ inches thick. Cover with a dish towel and proof until slightly risen, about 20 minutes.

6. Dust two baking sheets with flour and preheat in the oven for 5 minutes. Place the dough ovals on the hot baking sheets and return immediately to the oven. Bake for 5 to 10 minutes, until puffy. Wrap in a clean, dry cloth to keep the crusts soft and to prevent drying out.

Thanks Bridget!!