Never Fear Pita! (from the Moosewood Cookbook)

This is NOT my recipe, I claim no ownership. But I couldn’t help sharing it, because…
A. It is so tasty
B. It is so easy
C. It goes with anything you would eat pita with in general.

Try it. Love it. Eat it.

The End

Pita

Never Fear Pita! (from the Moosewood Cookbook)
Makes enough for you and a bunch of your friends. (Approximately 6-12 depending on size)
Plan a Pita Party!! 🙂 Prep Time: 2.5 hours (approx) Cook Time: 6-8 per batch

**You can’t be impatient and cheat on the rising time or the bread doesn’t balloon up right in the oven. Tried that one. (advice courtesy of my friend Megan!)**

Ingredients
1 cup wrist temperature water
1 1/2 tsp (half a 1/4 oz packet) active dry yeast
1 tbsp. honey or sugar
about 3 1/2 cups flour (1 cup of it can be whole wheat)
optional: 1 tbsp. sesame seeds
a little oil for dough
extra flour for rollimg out
oil or cornmeal for the baking tray

Equipment Needed
Medium Bowl
Whisk
Wooden Spoon
2 Hands
Cookie Sheet
Clean Tea Towel

1. Place water in med sized bowl and sprinkle in the yeast. Let stand for 5 minutes – it will become foamy
2. add sugar or honey and salt. Stir until everything dissolves.
3. add 3 cups flour, one cup at a time, mixing enthusiastically with a whisk. As the dough thickens, switch to a wooden spoon and eventually your hand. Knead the dough in the bowl for a few minutes, adding up to a 1/2 cup more flour, as needed, to combat stickiness. When the dough is smooth, oil both the bowl and the top surface of the dough. Cover with a clean tea towel, and let rise in a warm place for about an hour, or until the dough has doubled in bulk.
4. Punch down the dough and transfer to a clean floured surface. Knead it for about 5 minutes, then divide it into between six or 12 equal pieces (depending on how big you want your pitas). Knead each little unit for a few minutes, then use a rolling pin to flatten it into a very thin circle. (Make sure there is plenty of flour underneath!) The diameter of each circle is unimportant, as long as it is no thicker than 1/8 inch. Let the circles rest for 30 minutes.
5. Preheat the oven to 500 degrees. Place a baking tray in the oven for a minute or two to heat it. Then brush it with oil – or dust with cornmeal. Place as many circles on the tray as will fit without touching, and bake for just 6 – 8 minutes, or until puffed up and very lightly browned.
6. Remove from the oven and wrap the breads in a clean, slightly damp tea towel, then place in a brown paper bag, closed up, for 15 minutes. This will keep the breads supple. (If you prefer the pita bread to be crisp and cracker-like, bake 10-12 minutes and simply cool on a rack.)

Enjoy with some warm falafel, hummus or whatever you like!! 🙂

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