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| recipe title: |
Pita Bread |
| category: |
Breads |
| keywords: |
pita, bread |
| servings: |
14 |
| ingredients: |
5 c Bread flour (or more)
3 tb Sugar
2 ts Salt
2 pk Dry yeast
2 c Water
1/4 c Oil or shortening
Cornmeal
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| directions: |
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Combine 2 cups flour, sugar, salt and yeast in large bowl of electric
mixer and blend well. Heat water and oil in small saucepan until very warm
(120 to 130F). Add warm liquid to flour mixture. Blend at low speed until
moistened. Beat 3 minutes at medium speed. By hand stir in 2 1/2 to 3 cups
flour until dough pulls cleanly away from sides of bowl. On floured
surface knead in 1/2 to 1 cup flour until dough is smooth and elastic with
blisters under surface, about 10 minutes. Place dough in greased bowl,
cover loosely with plastic wrap and cloth towel. Let rise in warm place
until light and doubled in bulk, about 1 1/2 hours. Punch down dough,
divide in 2 parts, then mold into balls. Allow to rest on counter, covered
with inverted bowl, 15 minutes. Divide dough in 14 equal pieces and shape
into balls. On lightly floured surface, roll each ball into 7-inch circle
about 1/8-inch thick. Place circles about 2 inches apart on
cornmeal-sprinkled baking sheets. Cover and let rise in warm place about
30 minutes. Bake at 450F 8 to 10 minutes, or until edges turn light golden
brown.
(C) 1992 The Los Angeles Times
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