Pita Bread Source: Loaves of Fun : A History of Bread with Activities and Recipes from Around the World by Elizabeth M. HarbisonTraditional pita was made without any leavener, but I find my pita pockets are just a little bit better and easier to make if I add about a teaspoon of yeast. 1 1/2 cups alt-purpose flour 1 cup whole wheat flour 1 teaspoon (almost 1/2 package) yeast (optional) 1 tablespoon sugar 1 teaspoon salt 2 tablespoons olive oil 1 egg 1 cup water Combine all the ingredients in a mixing bowl and make a firm, smooth dough. Let it sit for 1 hour undisturbed. Heat the oven to broil or 550 degrees F. Divide the dough into eight equal balls. Put them on a cookie sheet and press or roll each ball into a very flat disk. Bake for 4-5 minutes in the hot oven or until tightly toasted. Remove quickly when they’re ready or else they’ll burn. Makes 8 pita pockets
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