Homemade Pita Bread

So I realized a little while ago that I had alluded to making pita before on this blog, but I hadn’t actually posted the recipe. Ay dios mio! I’m sure you were all on the edge of your seats just waiting for a pita bread recipe. So here you go!

Pita is actually an incredibly easy thing to make, and homemade pita is leaps and bounds better than the dried out store-bought stuff. I used to dutifully take whole wheat pita pocket sandwiches stuffed with tuna salad for lunch, but now I actually look forward to eating it. Because it’s supposed to be delicious!

Note: This recipe is part two of my latest composite recipe series. See part one, Israeli salad, here. There’s one more post coming. Can you guess what the final recipe will be?

Homemade pita bread

Homemade Pita Bread

  • 2 cups bread flour
  • 1 cup white whole wheat flour
  • 1 1/2 tsp. kosher salt
  • 2 tsp. instant yeast
  • 1 Tbs. honey or sugar
  • 2 Tbs. olive oil
  • 1 to 1 1/2 cups warm water

In bowl of a stand mixer fitted with the dough hook attachment, stir together flours, salt, yeast, and honey. Stir in olive oil and a cup of warm water until a ball of dough forms. Add more water if necessary. Knead on low speed for 6 minutes. (Alternatively, you can stir all the ingredients together with a wooden spoon and then knead by hand for 10 minutes.)

Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about an hour. (I usually heat my oven to its lowest temperature and then turn it off and use it as a warm place to let my dough rise.)

Punch down dough and divide into eight equal pieces. Form each piece into a ball. Cover with a damp towel and let rest for 20 minutes. Meanwhile, preheat oven to 400° F with a pizza stone set on the bottom rack.

Roll out each piece of dough on a lightly floured surface into a round shape about 1/4-inch thick. Working with two to three pieces at a time, place rolled-out dough onto the heated pizza stone and bake for 4-6 minutes, or until puffed and golden. Remove from pizza stone and place on a plate. Repeat with remaining dough. Serve immediately.

Source: The Fresh Loaf.

It’s All Greek to Me!

While watching Kitchen Nightmares the other night, I got a sudden craving for Greek food.  Not the so-terrible-we-don’t-even-care-anymore-until-Gordon-Ramsay-saves-our-butts Greek food, but the post-makeover-all-the-screaming-was-worth-it-awesomely-gourmet Greek food.

I started with a time consuming but well-loved tzatziki recipe from The Good Housekeeping Cookbook.  Next time I’ll probably add a little more garlic to give it an awesome zing.

So many cucumbers!

I also made my own pita bread, because a) it’s cost-effective and b) it’s awesome to watch them puff up in a hot oven.

Rise ‘n’ shine

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