I know I post all types of recipes on my blog, but baking is my true love. I find it completely relaxing and enjoyable to be in the kitchen with flour all down the front of my outfit. However, cooking is very different for some reason and I wish I could understand why. It stresses me out every week when I sit down to compile my menu and shopping list and then every afternoon, the call to make dinner seems to continually nag at me long before it is time. I love the end products of my time cooking, but I often sit down at the dinner table so stressed and frazzled it is hard to fully enjoy my hard work. Can any of you relate?
Anytime I can throw some baking into my dinner menu, it helps my tension levels immensely. I’ve never made pita bread so when I saw this blog post, I knew I had to give it a go. They were so easy to make and fun to watch them blow up like little balloons in the oven. My next post will show you what I stuffed them with but my kids loved eating them plain since they were so soft and thick.
- 3 C bread flour
- 1 1/2 tsp salt
- 1 Tb sugar
- 1 Tb yeast
- 1 1/4 C warm water
- 2 T olive oil
- Combine water, yeast and sugar in large mixing bowl. Allow yeast to proof.
- Add oil, salt and 1 C of flour. Mix until smooth. Add remaining flour a little at a time while mixing until a ball forms. Turn out onto floured surface and knead dough until it is smooth and elastic, about 10 minutes.
- Let dough rise until doubled in a lightly oiled bowl covered with a towel. Punch down dough removing air bubbles.
- Turn dough onto floured surface and divide into 8 equal parts. Roll them into balls and allow to rest for 20 minutes before attempting to roll into pitas.
- Preheat your oven and baking stone to 450 degrees. If you don’t have a baking stone, just preheat a large cookie sheet in the oven.
- Roll dough into 8 inch circles and allow to rise for 15 minutes, covered.
- Place on your hot stone and bake for 3 minutes.
- Remove from oven and allow to cool on cooling rack.
- Serving Size: 1/8th
- Calories: 210
- Sugar: 2g
- Sodium: 436mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 0mg