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artichoke dip, brown sugar balsamic ham, scalloped potatoes, green beans, honey rolls, raspberry cheesecake
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penne alla vecchia bettola
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pork Florentine, mom's rosemary roasted potatoes

Sunday, March 14, 2010

Pita Bread

I have been wanting to try homemade pita bread forever, but when I finally got a pizza stone and a bread machine, I knew it was time to go! I combined a couple of recipes I had, one from a friend and another from a bread machine pita bread internet search. The results were fantastic. No more buying pitas at Niko Nikos for 85 cents each. Now, these are not as good as the Niko Nikos ones, but they are the closest thing I have ever found and they definitely work for me. Success!
Bread Machine Pita Bread
printable recipe

1 cup warm water (110-115 degrees)
1 tablespoon oil
1 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour
1 1/2 teaspoons dry yeast

Put the ingredients in the bread machine pan in the order listed and use the dough cycle.

Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.

As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though!)

Preheat oven with a baking stone to 450 degrees. Place 2 rounds, side-by-side, onto the stone. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)

Remove rounds from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.

Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.
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1 comment:

Laura said...

I was shocked by how easy it was to do at home too. I've successfully frozen extras as well. These look great!

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