Happy New Year! I hope you had a great time during the holidays, now it's time to recuperate from all the eating and set some goals. I'm grateful for all the good things 2012 brought me but i'm so ready for 2013. I am eager to start new projects and try different thing, overall, just get out of my "comfort zone" and experiment other possibilities. I guess that's my New Year's resolution.
I like to start this year with a long-overdue pita recipe. This bread is so essential in my house, I don't know what took me so long to share it with you. It really is simple to make and I think it's a perfect beginners bread.
I like to cook them over the stove top instead of baking it. I try baking them but I really like the way they come out over the stove top. They puff up so beautifully creating the classic "pockets" to stuff them with anything you like. Besides, they cook much faster there for you eat sooner and who doesn't like that?
Ingredients:
(makes 10 pitas)
440 grams bread flour
264 grams warm water (80 F.)
9 grams salt
8 grams instant dry yeast
Line a baking sheet with parchment paper and generously flour it, set aside. Mix all the ingredients in the bowl of a mixer fitted with the dough hook attachment. Mix on low speed for 2 minutes or until the dough comes together. Turn the mixer to medium speed and mix for 8 minutes or until the dough turns smooth and cleans out the bowl. It should not be sticky. Turn the dough into a working surface and knead the dough with your hands for a minute more. Divide the dough into 75 grams pieces and roll into balls. Cover with a clean kitchen towel and let the dough relax for 10 minutes. Roll out the dough into a 1/4-inch thick circle and place it on to the prepared trays. Cover with plastic film and let it proof for 40 minutes. When ready, heat up a pan (I used a crepe pan but a cast iron pan will work great too) and lightly oil it with olive oil. Cook the pita for a couple of minutes on each side. Wrap the warm bread in a large kitchen towel to keep the bread soft until ready to eat.
Note: Be really careful when handling the already proofed dough as it can affect the "puffing" process if the dough is pulled.
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