[an error occurred while processing this directive]

[an error occurred while processing this directive]

[an error occurred while processing this directive]

Pita bread (also known as pocket bread) is ideal for sandwiches, and makes a wonderful all-purpose bread as well. Whole wheat flour may be substituted for up to half of the white flour.

3 1/2 cups (875 ml) all-purpose flour
1 cup (350 ml) water
1 Tbs (15 ml) olive oil
2 tsp (10 ml) salt
1 1/2 tsp (7 ml) instant yeast

Combine all ingredients in an electric food processor or mixing bowl and mix, adding a little more water or flour if necessary to form a firm, slightly sticky ball. Turn onto a floured surface and knead for 1 minute. Place in a greased bowl, cover loosely with a towel, and allow to rise until doubled in volume, about 2 hours. Punch down the dough and divide into 6 to 12 pieces. Keep all pieces lightly floured and covered. Flatten each piece of dough into a disk from 6 to 8 inches (15 - 20 cm) in diameter. Working in batches of 3 to 4,
lightly flour each disk and place on a baking stone (preferable) or baking sheet that has been heated in a preheated 500F (260C) oven.

Remove from the oven after they have puffed up, about 3 minutes. Some may not puff up, but will still be fine. Makes 6 to 12 pitas.

Lightkeeper's Note: This recipe is from the fantastic and fabulous "World Wide Recipes Ezine." You can subscribe by sending a blank e-mail to mailto:wwrecipes-subscribe@topica.com or by visiting their website at http://www.worldwiderecipes.com. You won't regret it!

This page brought to you by:

All content is copyright 2003 by Lighthouse Multimedia.  
Use of content without prior permission is prohibited.