My Pita Bread - Gigi Siguenza

My Pita Bread

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Type – Bread

Creator – Gigi Siguenza

Yields – 8 Pitas

Ingredients

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3 cups white flour

1 cup warm water

1 packet of active dry yeast

2 tbsp olive oil

½ tsp salt

2 tsp sugar

Prep

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Put warm water in mixing bowl

Sprinkle yeast over top of water and let sit until slightly foamy (bout 3-5 minutes)

Using a small whisk, blend yeast into the water, adding oil slowly (don’t over whisk, just blend)

In a separate bowl, combine all dry ingredients

Add to dry to wet, folding until moisture is evening distributed

Remove dough from bowl onto floured surface

Knead dough until tacky but not sticky

Place dough ball in a bowl wiped with an oiled paper tower

Cover bowl with a damp towel, set to rest away from drafts and cold

Let dough rise until doubled (approx 30 minutes)

Remove dough from bowl and punch down lightly to deflate

Roll dough into tube and divide the tube into 8 equal pieces

Roll out pitas on a lightly floured surface to about 6-8 inches wide

Cook

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Preheat oven to 500 and place baking stone (preferred) or use a cookie sheet with a cooling rack on it (those nice low ones work great and fit nice in the cookie sheet)

Place the pitas on the rack – fit as many as you can, just don’t let them touch

Put pitas in oven for 5-7 minutes, depending on your oven, checking to be sure they puff and lightly toasted color – be careful not to over bake, even if they look a little pale, that’s normal

Remove and let stand 5 minutes before eating or storing

Store pitas in an airtight container, with papertowel or coffee filter between each, to prevent pitas from getting too moist and sticking together

Nutritional Info

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Servings Per Recipe: 8

Amount Per Serving

Calories: 219.4

Total Fat: 4.2 g

Total Carbs: 38.3 g

Protein: 6.2 g