PITA BREAD (SYRIAN)
I can remember my Grandmother making this on rainy days using her wood stove. I would sit there listening to the rain, all cozy and warm with the aroma of fresh baking bread in the air. Then we would get a loaf hot out of the oven and spread a ton of butter on it. It tasted sooo good. I can smell the aroma every time I think...
Provided by Fred Alam
Categories Flatbreads
Time 4h5m
Number Of Ingredients 7
Steps:
- 1. Activate The Yeast: In a small bowl mix the yeast and sugar. Add 1/2 cup of warm water and gently stir. Let it sit for 10 or 15 minutes. It should be all foamy.
- 2. Mix The Dough: In a large bowl put salt and 3 cups of the flour. Mix thoroughly and form a well in the middle. slowly mix in the 1/2 cup of yeast and 1 cup of warm water until fully incorporated. It will be a wet dough. Don't worry about it. This is the difference between this and regular bread.
- 3. The Rise: In another large bowl put 1 to 2 tbs. of oil. Coat the sides of the bowl so the dough won't stick. Put the dough in the bowl and fully coat the dough to keep it from forming a crust while it rises. Cover the bowl with a heavy towel and place it in a warm, draft free spot for 2 or 3 hours. It should be about doubled in size when it's ready for kneading.
- 4. Oven: Preheat the oven to 475 deg. Place a large cookie sheet in the oven to heat up. If you have a pizza stone that works great. Just make sure it is heated up fully. It will take longer than the time to just preheat the oven.
- 5. Kneading The Dough: Put some of the 1 cup of flour on a flat surface and place the risen dough on it. Knead the dough for about 10 minutes. Add more flour as needed until the dough is no longer sticky and comes together well.
- 6. Forming: After the kneading cut and form into small balls. They should make about an 8 inch circle when rolled out. Let them rest for 10 minutes. After they have rested, roll them out into 6 to 8 inch rounds about 1/4 inch thick
- 7. Baking: Place the rounds on the cookie sheet or stone and bake for about 2 or 3 minutes per side. DON'T walk away. They bake very fast. As soon as they puff up and have a light brown color it's time to flip them or take them out. You don't want to over bake them or they will come out crisp instead of soft. Do the first one by itself to check the times. Every oven is different. When you take them out let them cool for just 2 or 3 minutes and put them in a bag to keep them nice and soft. The puffing in the oven should form the "pocket" in the pita but it doesn't always. Don't worry about it. They still taste great.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
jose arroyo
[email protected]Thanks for sharing this recipe! I'm always looking for new ways to make pita bread.
Rehan Rajpoot
[email protected]I can't wait to try this recipe! I love pita bread.
Irene Chigiro
[email protected]I'm always looking for new pita bread recipes to try. This one is definitely on my list.
Md Mehadi
[email protected]These pitas are so versatile. I use them for everything from sandwiches to pizzas.
Mubashir Mubashir
[email protected]I love the smell of fresh pita bread baking in the oven.
inkingsmusic
[email protected]These pitas are perfect for my favorite falafel recipe.
Happy Akther
[email protected]I'm so glad I found this recipe! I've been looking for a good pita bread recipe for a long time.
Shane Bradshaw
[email protected]I've been experimenting with different pita bread recipes, and this one is my favorite so far. The pitas are always soft and fluffy, and they have a great flavor.
Japho Creater
[email protected]I made these pitas for a party, and they were a huge hit! Everyone loved them.
kundai Musiiwa
[email protected]These pitas are perfect for sandwiches, wraps, and dipping.
abod_ dead
[email protected]I love the simplicity of this recipe. It only requires a few ingredients, and it's easy to follow.
Tracy Bly
[email protected]This recipe is a game-changer! I used to buy pita bread from the store, but now I make my own. It's so much better and fresher.
Memory Kwanuka
[email protected]I've tried many pita bread recipes before, but this one is by far the best. The pitas are so light and airy, and they have a wonderful flavor.
Anjela Malisa
[email protected]This pita bread recipe is a keeper! The pitas turned out soft and fluffy, with the perfect amount of chewiness. I followed the recipe exactly, and it was easy to make. I will definitely be making this again.