Elise helped roll out the dough. She likes to eat flour too (note the evidence on her face.)
Fresh out of the oven. Only some of them puffed up but all of them had a pocket...how the heck does that happen???
Hey, I was just following the recipe. It says to soften them in a paper bag but it doesn't give a length of time. I waited 10 minutes....note to self - not long enough.
I chopped up some veggies and part of a chicken I stretched this week - added a few seasonings and cooked. (Like my new pan???)
Pita Recipe from Allrecipes.com
- 1 1/8 cups warm water (110 degrees F/45 degrees C)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons active dry yeast
- Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
- Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
- Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.