Arabic Pita
In these days no matter where you live, the chances are that the pita bread is available at your local store. However there is nothing comparable to the smell of the pita that just came out of your oven. In order to get the air pocket in your pita it must be baked in a very hot oven preferably on a baking stone. Try to prepare this recipe and you won't buy pita bread in a store anymore.
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1 Kg (2lb 3 oz) white flour
3 1/2 cups warm water
2 tsps. salt
4 tsps. dry yeast
2 tbsps. brown sugar
3 tbsps. olive oil
Preparation time: 2 hours 15 mins
Difficulty level: Medium
Servings: 12 - 16 pitas
Special equipment: Dough mixer
Ingredients
Preparation
If using a baking stone, heat the oven to
highest temperature possible at this point.
In the mixer bowl sift the flour.
Attach the bowl to the mixer equipped with
a kneading hook.
Operate on low speed.
Add the salt, let it mix in.
Add the yeast and the sugar and let blend.
Add the olive oil and half of the water and keep on kneading gradually adding the rest of the water. Knead until the dough separates from the bowl sides.
Form a ball and leave in the bowl to rest covered with a towel for 1 - 1 1/2 hour until its volume doubles.
Sprinkle flour over a working surface and cut the dough into 12 - 16 equal pieces, form balls and cover with a towel for 10 mins.
Roll out each ball into a thin circle and bake 30 - 60 seconds until the pita swells. Cover the pitas with a towel and let cool down for half an hour.
