“These are from "How to Cook Everything" from Mark Bittman.Most of the time is spent on the rise.”
READY IN:
3hrs
YIELD:
6 pitas
UNITS:
Metric

Ingredients Nutrition

  • 828.06 ml all-purpose flour (you may also use a combination of the two, plus wheat flour) or 828.06 ml bread flour (you may also use a combination of the two, plus wheat flour)
  • 9.85 ml salt
  • 7.39 ml instant yeast
  • 14.79 ml olive oil, plus a bit for greasing the bowl
  • 236.59 ml water, plus more as needed

Directions

  1. Place flour in a food processor with steel blade. Add salt and yeast, process for 5 seconds.
  2. While processor is running, add olive oil and water through the feed tube.
  3. Process about 30 seconds and remove cover.
  4. Dough should be barely sticky and in a ball, add water 1 tablespoon at a time if too dry, and process for 5-10 seconds. If dough is too wet, add a tablespoon of flour and process for a couple of seconds.
  5. Place dough on lightly floured surface and and knead by hand for about 1 minute by hand.
  6. Lightly oil a large bowl and put the dough in it. Cover and let it rise until doubled, about 2 hours.
  7. Punch dough and divide it into 6-12 pieces. Keep lightly floured and covered.
  8. Preheat oven to 500°F, use baking stones, or place a baking sheet on each rack.
  9. Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle. Lightly flour each circle as finished, cover, but do not stack.
  10. Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).
  11. If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.

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