Homemade Pita

2010-09-30T15:41:00Z 2010-10-29T12:19:51Z Homemade PitaGabrielle DeMichele, Nate Bonner and Lucy Schnuck Feast Magazine | Inspired Local Food Culture/Midwest

This recipe from the Schnucks Cooks Cooking School is incredibly easy and the pitas come out puffy, fluffy and versatile: Stuff them with any number of ingredients, from savory kofta to pulled pork.

Homemade Pita

  • 1 pkg yeast
  • ½ cup warm water
  • 1 tsp sugar
  • 3 cups all-purpose flour
  • 1¼ tsp salt
  • 1 cup lukewarm water

| Preparation | Dissolve yeast in ½-cup warm water. Add sugar and stir until dissolved. Let sit for 10 to 15 minutes until water is frothy.

Combine flour and salt in large bowl. Make a well int he middle of flour and pour yeast water into the well. Slowly add 1 cup warm water and stir until elastic.

Place dough on floured surface and knead for 10 to 15 minutes. When the dough is no longer sticky and is smooth and elastic, it's been successfully kneaded.

Coat a large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit ina warm place for about 3 hours, or until it has doubled in size.

Preheat the oven to 500°F, making sure rack is at the very bottom of the oven and that you preheat your baking sheet. Once dough is doubled, roll out in a rope, and pinch off 6 to 8 small pieces. Place the balls of dough on a floured surface. Let sit covered for 10 minutes.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5 to 6 inches across and ¼-inch thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for an additional 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking. Take the spatula and gently push down the puff. Immediately place in storage bags if you're not enjoying them right away.

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