Monday, June 8, 2009
After trying pita pockets a few times, I decided to try a recipe for soft pitas that are not meant to puff up and pocket but are meant to be rolled. It turns out that this recipe worked better for pocketing than the first one. It is definitely the better of the two.
Chewy Pitas - modified from America's Best Breadmachine Baking Recipes
1 1/4 cups water
1 1/2 tsp salt
2 tsp sugar
2 tbsp vegetable oil
4 cups flour
1/2 cup dry milk powder
1 1/2 tsp yeast
1. Add ingredients into bread pan in order listed by your manufacturer. Select dough cycle. When cycle is complete, turn dough out onto lightly floured surface. Cover and let rest for 10-15 minutes. Preheat oven to 450 and heat baking stones.
2. Divide dough into 12 equal portions and form into balls. Flatten each with your fingertips and work in as much flour as possible. Roll into circles, as thin as possible.
3. Quickly place 3-4 pitas on the heated baking stone. Bake for 3 minutes. Do not brown if you want soft pitas. When finished cooking. stack pitas and allow them to cool wrapped in a clean kitchen towel.
Serve with Greek Feta Burgers and Cucumber Dill Salad. If desired, quickly grill pitas before serving.