* 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"
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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