A pita recipe is fast becoming a staple in any bread-makers repertoire. Pita recipes are easy to make, nutritious, good tasting, and make the perfect hot or cold sandwich. A good pita recipe can be the staple of any lunch bag, picnic, barbecue or main course meal.
Trivia: Historians think that the Bedouins developed the first pita recipe. They mixed powdered grain with water and baked the loaves over an open fire.
Trinidadian Pita Recipe
This recipe makes 16 pitas.
1 1/4 cup warm water
1 tbsp oil
1 tbsp sugar
1 tsp yeast
1 1/2 cup all-purpose flour
1 1/2 cup whole wheat flour
1 tsp salt
Combine warm water, oil and sugar. Stir. Sprinkle yeast over top, stir. Stand for 15 minutes.
In a separate bowl, combine flours and salt. Add risen yeast liquid. Mix. Knead for five minutes. Dough should be firm. Oil bowl, return dough to bowl and rise for three hours. Turn dough onto floured board and knead 25 times.
Shape into an 18 inch roll and cut into 16 even pieces. Shape each piece into a ball. Using rolling pin, roll out into 1/4 inch thick rounds about four inches in diameter.
Sprinkle cornmeal onto baking sheets. Place balls on sheets and let rise while you heat the oven to 425° F. Bake eight or ten minutes.
5 cups bread flour (or more)
3 tablespoons sugar
2 teaspoons salt
2 packages dry yeast
2 cups water
1/4 cup oil
Using the large bowl of your electric mixer, combine two cups flour, sugar, salt and yeast. Blend well Heat water and oil in saucepan until very warm. Add warm liquid to flour mixture. Blend at low speed until moistened. Beat three minutes at medium speed. Stir in 2 1/2 to three cups of dough by hand. Dough should pull cleanly away from the sides of the bowl.
Flour a surface. Turn dough onto surface and knead in 1/2 to 1 cup of flour. Dough should be smooth and elastic and show blisters under the surface. This takes about ten minutes.
Place in greased bowl. Cover loosely. Rise in warm place until doubled in bulk, and ninety minutes. Punch down. Divide dough in half. Mold each half into a ball. Rest on counter, covered, about 15 minutes.
Divide your pita recipe into fourteen pieces. Shape pieces into balls. Flour a surface and roll each ball into seen inch circles. Place circles two inches apart on a cornmeal-sprinkled baking sheet. Cover and let rise in warm place fore half an hour. Bake this pita recipe at 450°F for eight or ten minutes. Edges should turn golden brown.