I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, January 21, 2015

Soft Puffy Pita Bread

Once you make this recipe you will probably never buy store bought again.
Fresh, soft and tasty.  Great for sandwiches, pizza crust of just for dipping.

(makes 8)

*1 1/8 cups warm water
*1 1/2 teaspoons granulated sugar
*1 1/2 teaspoons active dry yeast
*1 tablespoon vegetable oil
*1 1/2 teaspoons salt
*3 cups unbleached all-purpose flour (can substitute 1 1/2 cups with whole wheat flour)

~In mixing bowl, whisk warm water, sugar and yeast.
~Allow to proof (about 10 minutes).
~Mix in oil and salt.
~Add flour in 1 cup at a time, mixing between each addition (I use a kitchen aid mixer and use the dough hook).
~Once the flour is mixed in, knead for another 4 minutes if using the dough hook or 8 minutes if using your hands.
~Place dough into a large oiled bowl.
~Cover with a damp towel or plastic wrap for 45 minutes.
~Turn dough onto a lightly floured surface.
~Carefully roll dough into a 12-inch rope.
~Roll each into a smooth ball.
~Using a lightly floured rolling pin, roll each dough ball into a 6 inch circle.
~Cover with a clean cloth and let rise for 30 minutes.
~Preheat oven to 500 degrees.
~Place bowl of water on bottom rack in oven.
~Carefully place 4 pitas on a cookie rack (or directly on oven rack).
~Bake for 4-5 minutes, or until puffed and tops start to brown.
~Remove from oven and immediately put pitas into a sealed brown paper bag and allow to cool (if you don't have a bag, cover pitas with a damp clean towel until cooled) (about 10-12 minutes).

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