Sunday, March 27, 2011

Making Pita Bread



I was looking through my newest issue of Elle Decor magazine on Thursday, and came across a recipe from Daniel Boulud for Pita Bread. Since you can refrigerate the dough for up to two days, I made a batch of dough Thursday evening, and baked the Pita bread on Saturday for a late lunch. We decided on tuna salad, and it would also be great with hummus.

You turn the dough out onto a floured surface and divide into 10 pieces.



Using your palms, you roll the dough into balls. Then, using a floured rolling pin, roll out the balls into 6" rounds.


At this point, you set the rounds aside, cover with plastic wrap, and return to a warm area for at least 20 minutes to let rise again.

Here is what the Pita bread looks like once you remove them from the oven. Puffy and lightly browned.





Pita bread sliced and ready to be stuffed with tuna salad, or whatever you choose.






Pita Bread - Adapted from Daniel Boulud's recipe



Ingredients:

• 2 tsp. instant dry yeast
• ¼ tsp. sugar
• 1 cups warm water
• 2 T olive oil
• 3 2/3 cups all-purpose flour
• 1½ tsp. salt

Directions:

In a small bowl, dissolve the yeast and sugar in the warm water; let sit until mixture begins to foam, about 10 minutes, then stir in the olive oil. Sift the flour and salt together into a medium bowl and form a well in the center. Add the liquid to the well and combine by stirring the flour into the liquid. When the dough begins to come together, turn it out onto a floured work surface and wash out the bowl. Knead the dough by hand until smooth (it should be moist but not sticky; add flour as needed). Lightly coat the inside of the clean bowl with olive oil, return the ball of dough to the bowl, and turn it over once to coat with oil. Cover the bowl tightly with plastic wrap (at this point you may refrigerate the dough for up to two days). Set dough in a warm area for three hours, or until doubled in size.

Place a pizza stone (or inverted baking sheet) on the bottom rack of the oven and remove any racks above it; preheat to broil. Line two baking sheets with parchment paper and dust with flour. Turn the dough out onto a floured surface and divide into 10 pieces. Using your palms, roll the dough into balls; then, using a floured rolling pin, roll out balls into 6" rounds. Place rounds in one layer onto prepared baking sheets, cover with plastic wrap, and return to a warm area for at least 20 minutes to let rise again. Bake pitas in batches by placing directly onto pizza stone; remove once they are puffed and lightly browned around the edges, approximately 3 to 4 minutes. Continue process until all pitas are baked. Serve warm. Makes 10 pitas.



Thank you for stopping by! I am sharing this recipe at Designs by Gollum.


Debbie

11 comments:

  1. They look great, Debbie! That would be perfect for your Greek Sandwich, too! Which I loved by the way, thanks!

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  2. Carol, great idea to make it Greek! I have some leftover, and will put that on the lunch menu for tomorrow.

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  3. Using the Mackenzie Childs tray for presentation is a great idea. Thank you for sharing the recipe. I'll give it a try. Cherry Kay

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  4. Oh, my, I do love Pita bread. This sounds wonderful. (I really need to get one of those stones)
    I made Irish Soda bread this week so now I can try this one.:)

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  5. They look delicious, Debbie. Couldn't be easier than that!
    I want to try Naan, have you ever made it?

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  6. I'll have a nice chicken salad in mine please!! Great post...

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  7. I made pitas for the first time a while back and loved them. So much softer than the ones you buy at the grocery store. Yours look great Debbie.

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  8. Great recipe, I'll try it this weekend and I can even make the dough before! Thanks so much for the recipe and the pics on how to.
    FABBY

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  9. Beautiful pitas, Debbie! Of course, I love your choice of serving trays :)

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  10. The pitas look great. I bookmarked this one :)

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