Pita Bread Recipe

Makes 8 5-inch rounds

Step 1

Lightly oil 2 baking sheets and large bowl; sprinkle sheets with half of sesame seeds. Combine water, yeast and sugar and let stand 5 to 10 minutes.

Step 2

Steel knife: Place cake flour, 1 1/2 cups unbleached flour, salt and yeast mixture in work bowl. Blend well using on/off turns. Add remaining flour by tablespoonfuls (it may not be necessary to use all of it), incorporating after each addition with 3 to 4 on/off turns. Dough should be sticky but not wet; check consistency by touching. When dough is proper consistency, add oil and let machine run about 40 seconds (or no more than 60 seconds) to knead. (Dough will appear smooth. ) Place in prepared bowl, rotating so all surfaces are coated with oil. Cover with damp towel, set in a warm place, and allow to double in bulk, about 1 hour. When dough has doubled, punch down. Allow to rest 30 minutes in bowl on counter top.

Step 3

Place racks on upper shelves and preheat oven to 500 F. Lightly flour board and place dough on flour. Cut in half, then cut each half into quarters to make 8 equal pieces. Flatten each piece with palm of hand, then roll into a circle no more than 5 inches in diameter. Place on prepared sheets and sprinkle with remaining 1 Tbs sesame seeds, lightly pressing seeds into both sides of dough. Bake about 8 to 10 minutes, only until delicately browned. Do not overbake; these are better slightly doughy. (It may be necessary to reverse the sheets after 6 minutes to brown the pita evenly. ) Allow to cool slightly. Cut pita in half with scissors and separate opening. Wrap in foil to maintain freshness if not served immediately.

Bon Appetit

Things You'll Need

  • 2tb Sesame seeds
  • 1c Warm water (105 F to 115 F)
  • 1 Envelope dried yeast
  • 1ts Sugar
  • 1c Cake flour
  • 2c Unbleached flour
  • 1ts Salt
  • 1tb Oil
  • Flour

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