Skip to main content

Pita Bread


Pita bread is an awesome alternative to regular loaf bread. Instead of a regular ol' ham and cheese sandwich, I will stuff the ham and cheese in the pita and some how, it's transformed.  It also makes me feel healthier and gets me to eat better; so, I will automatically add lettuce and tomatoes to the ham and cheese.  When I make pita bread, I also get in the mood for Mediterranean food and will make hummus for a really healthy snack.  Here is the easiest recipe for pita I have found, and some tips to assure you get that nice pocket.

PITA BREAD
serving: 12

package of yeast, or quick rising yeast
1 ½ cup warm water
1 ½ cups all purpose flour
1 ½ cups whole wheat flour
1 ¼ teaspoon salt
1 tablespoon molasses or dark brown sugar
1 cup lukewarm water

Dissolve yeast into warm water (110°F). Add molasses or brown sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Add salt and all-purpose flour to yeast. Stir with wooden spoon or rubber spatula. With kneeding attachment on mixer slowly add whole wheat flour until smooth and no longer sticky, about 10-15 minutes.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 2 hours, or until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500°F and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
Bake each circle for 5 minutes until the bread puffs up.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Take spatula and gently push down puff. Immediately place in storage bags.
 

TIPS:
For added fiber, add flax seed before adding the whole wheat flour.
Roll out over corn meal if possible to prevent too much flour sticking.
Do not roll dough out too thin.
Let flattened dough rest for a couple of minutes before putting in the oven
Open the oven as little as possible to let bread puff up.

Comments

Post a Comment

Popular posts from this blog

Arroz con Gandules

My family came to the US in the late '70s, and adapted well to the Thanksgiving Holiday; after all, it was another excuse to have a party.  And because turkey was eaten for Christmas, I remember Abuela making the same Salvadoran Christmas dinner for Thanksgiving.  Thanks to my dad Puertorican food was a must growing up, so it was always a very diverse event.  As time went on we learned more about American customs and began incorporating the sweet potato casserole, made by my aunt every year, and the green bean casserole came way later in my life (my absolute favorite).
Now that the holidays are approaching and we have my mother-in-law here for the holidays, I decided to make a Puertorican dinner for the week before Thanksgiving.  I made a Pernil and Arroz con Gandules along with a very simple lettuce, tomato, and onion salad. It turned out fabulous.
There is an easy* way of doing every day arroz con gandules, but because this was not an everyday meal I made a sofrito first and to…

Pernil

So, if you haven't gotten your Thanksgiving Turkey and put it to defrost, it may be a little late.  I have an idea, though....make a Pernil or Pork Butt (not a ham, but actually the shoulder of the pig).  If you really want pork, but can't afford the pricey ham this is the way to go.  At home I'd get one for 60 cents/pound, and here they happen to have it for a week at my favorite discount grocery store at $1.50 a pound.  I snatched it up even though it wasn't in my normal grocery budget.  Now, this week when the budget is really tough with Thanksgiving around the corner, with a 10 pound pork butt, I managed to get 3 meals from it (maybe it'll be 4 by the weekend).
Pork is almost a staple in our household and it definitely was while growing up.  I have to say, Puertoricans know how to roast pork.  I will never forget the trip I took to Puerto Rico, and the day we had in the mountains where they had a whole pig roasting on a giant pit.  Then my dad and his best fri…

Holiday Turkey and Pan con Pavo

As I've mentioned, my mom's side of the family is from El Salvador, and although they weren't able to bring much, they brought there oh so yummy recipes.  My absolute favorite, and something I look forward to ever year, is the Christmas Turkey.  Once in the US, my family adapted to the customs of Thanksgiving dinner, so it became a Thanksgiving and Christmas Turkey.
Our turkey is the best turkey I have ever eaten, and we have introduced it to so many other people that end up loving it. If you're thinking of making a Turkey for Christmas, here's the best turkey recipe ever.  Along with the best pan con pavo for the day after.
Truly enjoy; especially the olives!

SALVADORAN HOLIDAY TURKEY
servings:  about 8

15 pound turkey, thawed and cavity cleaned
1 stick butter, softened at room temperature
salt and pepper
1/2 cup sesame seeds
2 tablespoons whole pepper corns
2 tablespoons pumpkin seeds
2 dry chiles, like ancho
5 garlic cloves
1-3 tablespoons powdered achote*
1 me…