Love,Cook and Eat

Pita is used to scoop sauces or dips such as hummus and to wrap kebabs, gyros or falafel in the manner of sandwiches. Most pita are baked at high temperatures , causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes.It is a custom in the middle eastern cuisine to eat almost everything in Pita Bread.

Ingredients:

4 cups all purpose flour
1 tbs yeast
1/2 tsp baking powder
1 1/4 tsp salt
1 tsp sugar
2 tbs vegetable oil
1 tbs olive oil
1 cup warm water
1/4-1/2 cup warm milk ( depending of flour)

Directions:

Mix yeast and sugar in warm water and set aside for 10 mins.
In your stand up mixer , combine flour, salt,baking powder. Stir for 30 secs using the hook attachment.
Add the 3 tbs oil and 1/4  cup warm milk to the yeast mixture.
While the mixer is on. gradually add the yeast mixture. If the dough needs more liquid add one tbs of milk at a time, until a ball forms and cleans side of bowl.

** If needing by hand after combing the flour, salt and baking powder. form a hole in the middle add the liquid ingredients and start mixing slowly and knead for 10 mins

Spray a bowl and place dough in side and also lightly spray the dough's top. Cover and place in a warm place from 1 1/2 to 2 hours until in double in size.

Form dough in 8 tennis size balls,place on a floured surface and  cover with a wet cloth , I use flour sacks cloths , but you can use a kitchen towel too.





Let them rest for 30 mins .

Heat your oven to your maximum temperature, mine can go up to 550 degrees. Place rack on Lowest position and place you pizza stone. cook sheet what ever you are using in the oven to heat for 15 mins.

After the sheet heats for 15 mins, Slide you doughs , closing your even dough after each one you put. You want to trap the heat inside as much as you can.

** I used a wood cutting board and a parchment paper on top to slide my doughs.

Keep an eye on the doughs it need few mins until it puffs, when you take your bread out ,cover with a towel . If you don't they will dry up.

When you bread out and before putting the other doughs close the over door for about a min so you can restore the heat lost, then slide your doughs again and so on until you are done.

After the bread cools and deflates for 5 mins , place in plastic bags to keep them soft.