Pita (or Pitta)


This post is part 2 in a series leading up to the greatest stuffed pita of all time.  The first recipe was piquillo pepper hummus and the last is stuffed pita.  This hummus is amazingly and so simple.  If you have time to make these pitas, you have time to make the hummus.  You really need to try it.  You’ll thank me.  The second recipe is for pita.

Pita bread is common in the Mediterranean area and is used as a pseudo spoon to scoop dips or sauces.  It’s puffed up and has  a pocket in the middle that makes them perfect for  stuffing with sandwich like ingredients.  The possibilities are endless when you have a pita.  Whatever your favorite sandwich is, you can turn it into a stuffed pita and make it even better.  Although making any kind of bread takes time, the out come is amazing and I would recommend this recipe.

Recipe for the Pita (Pitta):

Printable version

Ingredients:

1 cup water

1 tbsp olive oil

3 cups all purpose flour, plus some for sprinkling

1-1/2 tsp salt

1 tsp sugar

1 tsp yeast

Active Time: 30 minutes

Inactive Time: 1 hours 45 minutes

Makes: 15- 4″ pitas

Cooking Instructions:

Using a bread machine place all the ingredients into the bread pan in the order specified by your manufacturer.  If you aren’t sure, it’s common to place them from wet to dry (the order that I have them listed).  Set to dough.  Add water if the dough appears too dry (I added about a teaspoon of water and my dough was perfect after that).  If you do not have a bread machine, mix the ingredients in a stand mixer with a dough hook or by hand and knead for at least 10 minutes.  Let rest in a warm area for 1 hour.

When the dough cycle (or resting time) has finished, divide the dough into 15 equal parts.  For larger pitas, divide the dough into fewer parts.  Shape each part into a ball. Cover the balls with a damp paper towel and let rest for 10 minutes.

Preheat the oven to 450°F.  If you have a baking stone place it in the oven to preheat as well.  Roll each ball into a circle or an oval about 1/4″ thick (very thin).  Cover again with a damp paper towel and let rest for 15 minutes.

Move the pitas to the stone or place on a baking sheet and bake for about 5 minutes or until they are puffy and lightly browned.  I had to bake mine in parts so make sure that you give your oven time to reheat from opening and closing the door.  Transfer the finished pitas to a wire rack to cool.

Enjoy with hummus, stuffed, or plain.  And don’t forget to go for second helpings!

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About Holly

I just graduated from the University of Puget Sound in Tacoma, WA. Being the indecisive person I am, I decided to take a year off before going to graduate school (there are too many things I want to study). Now I'm in Phoenix taking school pictures and trying my hand at cooking. So far, it's pretty tasty.

Posted on December 10, 2011, in Bread/Baking, Dinner, Recipe and tagged , , , , , , , , . Bookmark the permalink. 7 Comments.

  1. My other half is originally from Egypt, and I’m Canadian. We have an interesting time combining our ethic backgrounds with foods. He’s introduced me to so many new and fascinating flavors. I’ll have to try this, hummus is a staple in our house. Thanks for sharing.

  2. Fantastic blog! I really enjoy your photos, they are just lovely.

    • Thank you so much. I’ve done a bit of photography before, but these are some of my first attempts at food photography. It’s a lot of fun and I’m glad that you enjoy them. 🙂

  3. Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

  1. Pingback: Stuffed Pita « Holly's Helpings

  2. Pingback: Piquillo Pepper Hummus « Holly's Helpings

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