Where spirit meets food


May 6, 2021 Recipes 0

Dreaming about making pitas at home for ages or just driven by a sudden impulse to glorify the day? These pita breads will please both!

As I recently have a little time, I had been browsing on the web a few days ago. Looking to find fresh, intriguing tips, inspirational recipes that I’ve never tasted before, to surprise my loved ones with. Hunting for a long time unfortunately couldn’t find any interesting stuff. Just before I wanted to give up on it, I found this yummy and simple treat by accident at Suncakemom. It seemed so delightful on its pic, it called for fast action.

It absolutely was not so difficult to imagine the way it’s created, how it tastes and how much boyfriend might love it. Actually, it is quite easy to delight the man in terms of treats. Yes, I am a lucky one. Or possibly he is.Anyways, I went to the website and then used the precise instuctions that had been coupled with nice images of the method. It just makes life quite easy. I could suppose it’s a bit of a effort to take pics down the middle of baking in the kitchen because you ordinarily have gross hands so that i pretty appreciate the time and effort she devote to build this post and recipe conveniently followed.

That being said I am encouraged to present my own, personal dishes in a similar fashion. Thanks for the idea.

I was fine tuning the main formula to make it for the taste of my family. I have to mention it turned out an incredible success. They enjoyed the flavor, the consistency and loved getting a delicacy like this in the midst of a lively workweek. They quite simply asked for even more, more and more. Thus the next time I’m not going to make the same miscalculation. I am gonna double the volume to make them happy.

This Pita Bread Recipe is from SunCakeMom.

Starter dough

Mix water, flour and a bit of fresh yeast in an airtight container. Close the lid and put it in the fridge for 6 hours. This step is optional and can be skipped entirely.

Pita dough

Measure flour, yeast, salt, olive oil and water. Add dough starter too if used.

Knead it together until a uniform sticky dough forms. We need to have a relatively moist somewhat sticky dough.

Lightly rub the dough with oil to prevent it from drying out.

Cover it then place it to a 68°F – 81°F /20°C – 27°C corner to rise for about 45 – 90 minutes. With a bit of luck and right temperature, it will double in size.

Take the dough out, cut it in two then gently form two logs out of them. Try not to press much air out of the dough. This step is only necessary to help us make similar pitas. If size is not important, this step can be skipped.

Cut up the dough into equal pieces. Our favorite size is about 2 oz / 60g.

Roll them gently into balls. In doubt how to roll the dough? Check out: How to roll bread roll No.1

On a heavily floured surface roll them out into 6″/ 14 cm diameter discs. Make sure they don’t stick while rolling them out.

Place the rolled out discs onto a floured surface. Optionally sprinkle some water on top to prevent them to dry out, cover them with a kitchen towel then place them to a 68°F – 81°F /20°C – 27°C corner to rise for 30 minutes.

Not many of us is capable to shovel down 20 pitas in a day. Rub oil on the unused dough and in an airtight container, put them into the fridge for another day.

Heat up a non-stick or even better cast iron skillet medium to high. Too high temperature will scorch the pita creating holes where the water vapor can escape instead of puffing up our pitas. Place the pita upside down onto the hot skillet. In about 30 – 60 seconds bubbles should appear on the top of the dough.

We should be good to flip the pita over. When we try to lift the pita with a spatula and feel resistance, carefully try to separate the dough from the skillet without tearing. Consider lowering the heat or sprinkling flour on top of the dough before flipping it into the skillet.

With a bit of luck our dough should start puffing up in 1 – 2 minutes.

If it doesn’t puff up, try to find the hole where the vapor escapes and pressing on it with the spatula. It won’t be perfectly round but it will be just as tasty as the others.

Place the pitas under a kitchen towel until serving to prevent them from drying out.