www.sausagemaking.org

Do you know how pita bread from the store always seems a little stale?

That's because it is.

It's easy to fix -

All purpose flour 350 g (2 1/2 c)
Cake flour 105 g (3/4 c)
Whole wheat flour 20 g (1/4 c)
Yeast 3 g (1 t)
Salt 11 g (2 t)
Olive oil 5 mL (1 T)
Water 300 mL (1 1/3 c)

Mix together until smooth and slightly sticky. Let proof until doubled then punch down by pulling the bread to the center of the bowl from the edges. Allow to double again. Divide into 12 pieces and shape into small balls.



Roll out into 6 inch (15 cm) rounds and let rest on a floured cloth. Heat oven to max. 550 F (260-270C) and position a baking stone in the upper third of the oven.



Quickly slide the pita two at a time from a well floured board onto the stone. The best part happens in about one minute -



Bake for only two or three minutes. They will have barely any color. They deflate a little as they cool. Cross-section -



Dinner!

Mmm.

They look perfect, I make my own too

left over pizza dough makes great pita bread too.

Great recipe will git it a go
but

Would love the recipe for the Greek Version
It seems yellower doesn't split in half and has a more bready taste.Like a thin pizza must of had semolina in it???
I used to be able to buy it in supermarkets in Melbourne but not available in NSW or Qld.

might give this a try and adjust if necessary

http://allrecipes.com.au/recipe/9705/gr ... bread.aspx

Well done NCPaul
They look fantastic.
I'll be over for the next snack.

Just to say that I tried this recipe this weekend - couldn't be easier ! Just threw everything in the bread maker on the dough cycle and then baked in the oven on a pizza tray. Turned out a lot better than I thought they would. Finished them off a day later by reheating them in the toaster and they were still very good. I filled them with salad/sliced onions and grilled chicken, then poured on mint flavoured yogurt ( home made of course). Highly recommend them !

Hi, could you please verify what cake flour is, is it a self raising flour.

Thank

Wal

Cake flour is a low protein finely milled flour. It does not have any leavening agents. You can use all purpose flour if you don't have cake flour. I love watching these puff in the oven.

Never occurred to me to use cake flour!

I used 'plain' flour for the 'all purpose' and 'self-raising' in place of the 'cake' flour - worked out just fine so I'll be sticking to that.

yotmon wrote:I used 'plain' flour for the 'all purpose' and 'self-raising' in place of the 'cake' flour - worked out just fine so I'll be sticking to that.

Thank you

Wal

I do mine in my ceramic BBQ at about 350c. Taste amazing. I can't face the shop ones any more!