Shalom everyone! Today I’m showing you all how to make homemade pita bread!
Here is the recipe
Ingredients
2 1/2 Cups of Flour (you need a little extra to dust the counter)
1 Cup of Lukewarm Water
2 tsps of Active Dry Yeast
2 tsps of Sugar
1-2 tsps of salt
2 tbsps of Extra Virgin Olive Oil
Instructions
Add 1 cup of lukewarm water to a medium sized bowl
Then dissolve 2 tsps of active dry yeast and 2 tsps of sugar into the lukewarm water.
Careful not to make the water too hot or you will kill the yeast and the dough will not rise. If it’s too cold the sugar and yeast will not dissolve properly.
After you’ve dissolved the sugar and yeast mix in 1/2 cup of flour.
Let that sit uncovered in a warm place for 15 minutes or until a loose sponge forms.
Next add 1-2 tsps of salt, 2 tbsps of olive oil and 2 cups of flour.
Mix together until a crumbly yet sticky texture forms.
After that you’re going to sprinkle in a little bit of flour and knead the dough inside of the bowl to incorporate any stray bits.
After that dust a clean work surface with a little bit of flour and knead the dough until smooth. Cover the dough for 10 minutes(while the dough is resting for 10 minutes take this time to clean your bowl) after the 10 minutes are up take the dough out of the bowl and knead for a couple more minutes.
Coat your clean bowl lightly with olive oil and then add your dough back into the bowl. Turn the dough a few times in the bowl to evenly coat it. Cover the bowl tightly with plastic wrap and place a kitchen towel over it. Place the bowl in a warm place and let it sit for an hour or so or until the dough doubles in size.
After the dough doubles in size, place the dough on a clean working space and divide it into 6-8 pieces.
Shape the dough into balls and cover them with a towel and let them sit for 10 minutes
After the dough has sat for 10 minutes, using a floured rolling pin, roll the dough into a circular shape that’s about 8-9 inches wide and a quarter inch thick. If the dough starts to stick while you’re rolling it just a sprinkle a little bit of flour onto the dough. While I’m working on one ball I like to cover the others to keep them from drying out.
Cooking
To bake the pitas
Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking sheet. I poke holes in my pita with a fork to keep them from puffing up too much. Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
To Cook on stove top
Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket Keep baked pita covered with a clean towel while you work on the rest.
Enjoy!
#homemade #recipe #lofi #tutorial
17 сен 2024
