Homemade Pita

This is one bread where I measure the flour exactly. A pizza stone is nice to have but not required to make these pita.

1 tablespoon active dry yeast – fast acting
1/2 Cup lukewarm water (100-110 degrees F)
1 Teaspoon sugar

3 1/2 Cups wheat flour – you can use white bread flour, whole wheat flour or a mix of the two. My favorite is a mix of the two so the pita are not too heavy.
1 1/4 Teaspoon salt
1 Cup lukewarm water
~ 1/3 Cup flour for kneading and rolling out pita

Mix the yeast and sugar into the 1/2 Cup of lukewarm water and set aside for 5 minutes to activate. In a large bowl, mix flour salt together then add yeast/water mixture and the 1 cup of lukewarm water. Mix until smooth. It will be sticky. Let rise until doubled – about 1 hour in a warm part of the kitchen or in the oven if you can set your oven to 100 degrees F or you have “bread proof” setting.
Preheat oven to 450 degrees F. Place pizza stone or baking sheet in the oven. Sprinkle risen dough with a just enough flour to be able to punch in down and knead one to two minutes. Pinch dough into about 8 balls of equal size, let sit for 5-10 minutes on floured surface. With a rolling pin roll out each ball¬† to 1/4 thick and ~5″ diameter round. Lift and turn as you work so they don’t stick to the surface. You can make them thicker or thinner, larger or smaller depending how you prefer them. Let them set and rise about 10 minutes. To bake I place, by hand, a few ( 2-4 depending on your space) pitas into the oven onto the heated baking sheet or stone, one at a time and let them bake for about 4 minutes each. You will know they are done if they have puffed up like balloons, steam escaping has subsided and they are very lightly browned in some spots (check the underside). Lift them out of the oven one at a time with a spatula when they are done. Add more pita’s to the oven to bake as the baked ones are removed.

They freeze very nicely. Serve with hummus!

Hummus

2 cups cooked garbanzo beans (chickpeas) – I preferred buying dried garbanzo and cooking them.¬† It takes at least few hours to cook them until they are soft. I think they taste better than the canned and you don’t have to worry about BPA or other things that could come from being canned.

2 tablespoons tahini
Juice of one lemon
2-3 garlic cloves crushed
1/2 teaspoon salt or 1 teaspoon tamari
Water as needed to allow blending

Mix all ingredients in blender until smooth. Chill.

This recipe is based on Carol’s recipe – thanks Carol!