A little while ago I was grocery shopping and decided to buy some hummus to snack on. The only problem was that I failed to get some flatbread to eat it with. And so I left the hummus in the fridge, waiting to go back to the store for some bread. Only the more I thought of it, the less I felt like taking a trip down the store. Plus, I happened to have all the necessary ingredients to make my own Pita bread. After a little browsing, I came across three different recipes from The Catholic Foodie, The Kitchn and The Fresh Loaf. Of course, after consulting and comparing each recipe, I ended up making my own adjustments, drawing inspiration from the before mentioned food blogs. Feel free to consult the previous (original) versions if you feel like they would be more appropriate to your baking skills (type of oven, ownership of a baking steel or pizza stone...).
My main struggle with this recipe was that I don't own a baking steel or pizza stone. I have been meaning to getting one, but you know how life happens... well it has yet to happen. Needless to say, I was very determined to make these pita bread happen. What I did was use the cookie sheet and just flip it upside down before setting it in the oven to heat while I was preparing the dough.


After the breads had been baked, I also realized that 1/ they were too thick for my taste and 2/ only yield 6 pitas. So I have adjusted the recipe to yield 8-10 pitas. But they were delicious, so no regrets. After all, that's what cooking is about right? Experimenting!



Easy Homemade Pita Bread
Yields: 8-10 pitas

INGREDIENTS
2- 2 1/2 cups of all purpose flour
3 tablespoons of olive oil (or any other oil)
3 teaspoons of instant yeast
2 teaspoons of salt
1/2 teaspoon of sugar
2 cups of lukewarm water

METHOD
In a mixing bowl combine flour, olive oil, yeast, salt and sugar. Using a silicone spatula, slowly add the lukewarm water, mixing all the ingredients. Mix until everything is well combined. Your dough should slightly stick to the spatula (have a somewhat wet feel).

Once the dough is shaped, cover the bowl with plastic wrap or a heavy kitchen towel and place the bowl in a warm, draft-free space. Leave the dough to rise for 1 hour.

After the dough has risen punch it down with your fist, turn the oven to 400F (200 C) and place in the middle shelf your cookie sheet turned upside down. If you own a pizza stone or baking steel sheet, you can use that.

Place the dough on a floured surface and with a knife cut it into 8-10 equal parts. Shape each small piece into balls and let them rest for 10-15 minutes. After 15 minutes, it's time to roll them out into rounds. The bigger the round, the thinner your pita will be. So depending on how thick you like your pita bread, roll out the dough. Once you have rolled every ball out, place each round pita on your baking surface. Depending on how big it is, you will be able to fit in one or more pitas. I was able to bake 2 pitas at a time.

Bake for 3-5 minutes each pita. You should smell the bread in the air. It's a good indication that your pita is/are ready. Open the oven and make sure the pita has gathered some color. Your pita bread should be puffy now. If it's still a little bit pale, leave it in the oven for another 1-2 minutes. Take out the bread and let it cool down. Proceed with the rest of the round dough until you have baked all the batch.

NOTES
This recipe yields 8-10 thin pita breads. If you like your pita thicker, divide the dough into six (6) equal parts before rolling them out.

Pita bread can be frozen for later use. To do so, wrap the bread (in bulks) in aluminum foil and then store it. When you are ready to eat, preheat the oven to 400F (200 C) and heat for 5-10 min. You can leave the bread in the aluminum foil or unwrap it. Check out these other quick ways of warming up your pitas!
 
You can eat these pita breads with pretty much anything: hummus, or turn them into lunch pockets, or eat them with a hot bowl of homemade soup. The possibilities are endless! I will try to share some pita bread filling ideas next time, but for now feel free to check out The Kitchn's 10 Ways To Eat Pita Bread.

5 comments

  1. Le résultat est super, dommage que j'ai pas pu gouté :D
    Il faudrait aussi que je me mette à faire des pains, j'ai des ingrédients en réserve que je m'étais achetée mais j'ai pas encore décidé de quand je les utiliserai XD

    ReplyDelete
  2. Tu devrais essayer, c'est pas trop difficile avec un peu de pratique ;) Et puis c'est tellement bon fait maison :D

    ReplyDelete
  3. Effectivement pas toujours facile quand on essaye une recette pour la première fois et qu'on a en plus pas forcement tous les éléments nécessaire à la préparation mais bon c'est en forgeant qu'on devient forgeron :D
    j'adore toujours autant tes photos illustratrices de tes recettes, elles sont toujours aussi bien réalisées :)

    au fait tu as changé de design?!

    ReplyDelete
  4. Haha tu as raison! Forgeron je serai alors :)

    Ah merci! Si les photos aident, tant mieux, je vais m'efforcer à continuer sur cette lancée alors ;)

    Et oui, nouveau design. Celui ci est aussi compatible avec les mobiles, donc plus accessible ;) T'en penses quoi?

    ReplyDelete

Please be respectful. Skattered Notes Blog is a place for positivity, inspiration, constructive criticism and healthy debate. Comments are moderated. Those that are deemed inappropriate, including general or self-promotional spam, untruths, offensive or harassing statements, profanity or comments unrelated to the post will be deleted.

Contact

© SNB
Design by The Basic Page