Sunday, April 13, 2014

Pita Bread

You know how awful the store bought pita bread tastes? It's like cardboard with no flavor and don't even think about trying to cut a pocket into the bread. That never works. You end up with holes and tears which makes filling the bread a challenge and eating it is even more of a mess.

This recipe will change your least as far as finally having good tasting pita bread. AND you can make pockets so easily and stuff to your heart's (or stomach's) content. This bread is definitely so much better. If you don't want to put sandwich fillings in then make pita chips or grill the pita bread or use it to make pizza, but whatever you do, make this bread!

Even though the dough is dense, it rolls out easily. A little dusting of flour will help if the dough is sticky. Just make sure not to use a lot of it.

Look at how the bread puffs up while cooking. So light you almost
think it is going to float away.

Look at how much filling you can put in:  falafel meatballs, lettuce, cherry tomatoes 
and cucumber slices.


3 C. bleached all purpose flour
1 1/2 C. boiling water
1/2 C. potato flakes
1 1/4 tsp. salt
2 T olive oil
1 tsp. rapid rise yeast

Put 2 C. of flour in bowl. Pour the boiling water over the flour and mix in until incorporated. You might have to do this with your hands to get it fully mixed. Cover the bowl and set aside for 30 minutes. 

In a separate bowl whisk the remaining 1 C. of flour, the salt, oil and yeast. Add to the cooled flour/water dough. You will have to knead the dough to get it all mixed together. Let the dough rise covered for 1 hour. 

Divide dough into 8 pieces around 3 oz. each. Let rest 15-30 minutes. Roll each piece into a 7 to 8 inch circle and then cook without oil in a frying pan over medium heat for about 1 minute per side until they are puffed and flecked with brown spots. Adjust the heat as needed. Cool bread on a wire rack. Serve immediately or cool before storing in a plastic bag. Can be frozen.

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