FOR 1 1/2 POUND LOAF
1 1/8 c Water (for welbuilt/dak
-machines add 2 tbs. more
-water.
3 c All-Purpouse flour
1 ts Salt
1 tb Oil
1 1/2 ts Sugar
1 1/2 ts Active dry yeast (for
-welbuilt/dak machines use 2
-tsp. yeast)
Be sure and peek in the oven while these bake. It’s like magic, watching
dough puff up into little balloons! The result is Pita Bread that far
surpasses anything you can buy in the market…
Place all ingredients in bread pan, select DOUGH setting, and press start.
When dough has risen long enough, the machine will beep. Turn off bread
machine, remove bread pan, and turn out dough onto lightly floured
countertop or cutting board. Gently roll and stretch dough into a 12 inch
rope. With a sharp knife, divide dough into 8 pieces. Roll each piece into
a smooth ball. With a rolling pin, roll each ball into a 6 or 7 inch
circle. Set aside on lightly floured countertop, cover with a towel. Let
Pitas rise about 30 minutes until slightly puffy.
Position oven rack in middle of oven; preheat to 500 degrees F. Place 2 to
3 pitas on 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 cover them with a damp kitchen towel until soft. Once the
pitas are softened, either cut in half or split open the 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 to 2 months.
NOTE: 1/8 th measurement = 2 tbs.
Yields
1 Servings