Home Bread-Bakers v117.n022.2

Fresh Pita Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 03 Jun 2017 17:41:29 -0700
* Exported from MasterCook *

                             Bread, Fresh Pita

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Low Fat                         Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 3/4           cups  unbleached bread flour -- to 4 1/4C, divided
   2          teaspoons  kosher salt -- divided
   2 1/4      teaspoons  instant yeast -- Not active dry
   1 1/2    tablespoons  extra virgin olive oil -- plus about 4T for 
oiling bowl and brushing on top.
   1 1/2    tablespoons  honey
      1/2      teaspoon  dried oregano

Greek pita are tender and fluffy and don't make pockets like 
Arabstyle pitas. They're fine made ahead and rewarmed to eat, but 
when off the grill, they're ethereal.

Make ahead: Fully baked, up to 2 days, chilled; rewarm before eating. 
Frozen, up to 3months.

Put 3 3/4C flour on the countertop or in a large bowl, make a well in 
the center, and sprinkle flour with 1 1/2 tsp salt. Fill a separate 
bowl or glass measuring cup with 1 1/2C warm (105-115F) water and 
evenly sprinkle with yeast. Whisk in 1 1/2 T oil and honey. Slowly 
pour liquid into well, mixing in flour from sides, until dough comes 
together in a shaggy mass.

Put dough in bowl of a stand mixer and mix with dough hook until 
smooth and stretchy, about 10 min. Or, knead dough on a lightly 
floured surface, (or in bowl set on a nonskid surface), sprinkling 
with just enough extra flour to keep it from sticking (using too much 
flour will toughen the bread).

Put dough in a large oiled bowl (about twice the size of the dough), 
turn to coat, and let rise in a warm place, covered, until doubled in 
size, 45 min to 1 hr.

Cut dough into 6 equal pieces or turn out on to a floured surface and 
cut into 6 equal wedges. Form into balls, brush with oil, and let sit 
covered with plastic wrap or a kitchen towel, 15-20 min so gluten can relax.

With a floured rolling pin, roll balls into 8" rounds. Brush each 
with a bit of oil (including on edges and sides) and sprinkle with a 
little oregano and salt, stacking them on a baking sheet as you go. 
You can either grill immediately or let sit up to 30 min at room 
temp, covered with a kitchen towel.

To grill pita, invert as many as will fit on cooking grate, oiled 
side down. (They'll stretch out a little, but that's okay.) Grill 
until bubbled on top and light golden brown underneath (don't 
overcook or they'll be  tough), then turn over and cook until lightly 
browned on other side, 1 1/2-3 min. Lift to a rimmed baking sheet as 
done and cover with a kitchen towel to keep warm. If needed, rewarm 
on grill before eating.

   "Sunset Magazine, May 2017"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 360 Calories; 5g Fat (12.3% 
calories from fat); 11g Protein; 67g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 629mg Sodium.  Exchanges: 4 Grain(Starch); 0 Lean 
Meat; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2017 - 0603