Hot Pita Bread from the Oven

On this rainy Spring morning there is nothing more grounding and satisfying then making bread. For quite a few years now, ever since Myra (Kornfeld) and I did a Flatbread Class together at Sur La Table, I make Pita Bread on Saturday morning for Ron.


Myra developed this recipe and I thank her for that. Most Pita bread recipes have two rises and not any different results in taste, this one has only one rise which is a time savings and you can make it in a morning before breakfast! Which is what I do. Feel free to experiment with other flours, but I have settled on this combination because it keeps well,and it freezes better than using Spelt (which I am very fond of).


Our favorite thing to do with these Pita is to Grill them. Just put them on a hot grill long enough to get marks on both sides and then eat them anyway you would like, as a sandwhich, stuffed like a regular Pita, or our favorite way, for breakfast with butter and raw honey and a serving of  homemade Yogurt and fruit .


On the practical side, I love these for a party with lots of dips and spreads, such as red pepper spread, humus, tabouhli, cheeses and other condiments. Make the pita breads on the small size so that you get a “Petite Pita”. You can make them the day of the party or you can make them ahead of time, bake them lighter than usual - freeze them and then take them out frozen, pop in a 350 degree oven on a cookie sheet and bake for 5-10 minutes (depending on the size) and you have fresh hot Pita for your dinner or party. This bread also makes a fabulous grilled cheese!


So enjoy!!!!


Whole Wheat Pita Bread  

Makes approximately  16

Ingredients:

3 cups of Organic Whole Wheat Flour

2 Cups of  Organic All Purpose Flour

2  Packages (¼ ounce each) dry yeast

1 Tablespoon Maple Syrup, or Rice Syrup

1 Teaspoon sea salt

Procedure:

1. Pour the warm water inot a large bowl and sprinkle in the yeast. Stir to dissolve.

2. Stir the maple syrup and sea salt into the yeast mixture, mix thoroughly. Gradually add  4 ½ cups of flour, stirring constantly, until the dough is smooth. Slowly work in the remaining flour (½ cup) with your hands, kneading until the dough is no longer sticky. Knead until the dough is smooth and elastic, about 5 minutes.  This can also be done in a stand mixer. Using  the paddle blade follow the about instructions, to add the last ½  of flour and knead change to the dough hook and let the mixer work in the last flour and knead the dough. 

3. Shape the dough into an even rectangle and cut in half lengthwise. Divide the dough into 16 even portions.  Shape each portion into a smooth ball. Place the balls on a floured surface and cover them with a cotton dish towel or cloth while you roll our one ball at a time.

4. Gently press each ball flat with your fingers, keeping it well rounded. Flour a work surface and rolling pin. Roll each round from the center to the outer edge giving the dough a ¼ turn after each roll, to form a perfect circle not quite ¼ inch thick. Carefully flip the circle of dough over to smooth out any creases that may prevent the pocket from forming while baking.

5. As Each loaf is rolled place it carefully on a floured surface and cover with a clean , dry towel: do not let the surface of the loaves dry out. Let the loaves rise in  a warm, draft free area for 30-40 minutes.

6. Fifteen minutes before the loaves have finished rising, preheat the oven to 500 degrees. At the same time, place a baking stone or an ungreased baking sheet in the oven on the bottom rack, closest to the heating element, to preheat.

7. To bake, place 4 pitas at a time on the hot stone or baking sheet, a peel is most helpful for the transfer on the pitas, but you can do it without. Bake until the pita has puffed and slightly browned on the bottom, then turn the loaves over, using tongs and bake about a minute longer or until slightly browned on the other side.  Be careful not to let the pita bake to long, they will get crisp and brittle. 

8. Remove the hot pitas from the oven and wrap immediately in clean, dry towels until cool enough to handle. Serve warm or at room temperature.

9. Repeat this process until all the pitas are baked. The pitas freeze well if you do not eat them all right away, just put in a 350 degree oven for a few minutes to heat again before serving.

Puffed and ready to come out of the oven!