Pita Bread

pitabreadI made another big batch of baba ganoush. Nothing suits it better than homemade, hot-out of-the-oven pita bread. Seriously.

The key to getting a pocket to form is a really hot oven. Mine didn’t form perfect pockets by any means but I didn’t care. They were delicious anyway. This recipe is adapted from the Moosewood Cookbook.

Ingredients:
1 1/2 teaspoons active dry yeast
1 1/4 cups warm water
1 tablespoon sugar or honey
3 cups flour (1/2 white; 1/2 wheat)
1 1/2 teaspoon salt
olive oil

Method
-Dissolve yeast in warm water; with sugar/honey, stir and let stand for 5 minutes.
-Mix flour and salt in a large bowl.
-Add yeast/water mix to flour and mix well.
-Turn dough to a flour surface and knead for about 10 minutes.
-Place dough in a large oiled bowl, cover bowl with plastic wrap and let stand in a warm place until double in size (about an hour).
– Punch dough down and knead for a few minutes then divide into 6 balls. Let stand for 15 minutes.
-Heat oven to 475ºF. If you have a pizza stone, place it in the oven to heat.
-On a lightly floured surface, roll balls into circles 1/2 thick and about as wide as your hand.
-If using a pizza stone, place the dough two at a time on the stone (or as many that will fit). If using a baking sheet, place the rolled out dough on an ungreased baking sheet. You can also place the dough directly on the oven rack. Cook for 8-10 minutes. The dough should puff up.
-Remove pita bread from the oven, wrap in a clean towel and place in paper bag for 15 minutes. This will deflate the bread and create the pocket.