Fresh Pita Bread

Pita Bread Sandwich

Pita is surprisingly easy to make, and if it does not form a pocket in the middle it can always be used as flatbread.

Ingredients: 1 cup whole wheat flour, 2 cups self-rising flour ($1.59 at ALDI), 1 1/2 tsp salt, 1 Tbs sugar or honey, 1 1/4 cups yeast water, oil for greasing

Combine flours, salt, and sugar in a bowl. Mix in yeast water, dump onto floured surface, and knead for 5 min.

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Knead first with one hand, then the other.

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There are two methods you can use for the next step. You can either let the dough (covered with greased plastic) rise for an hour in a warm spot, or you can spread out the bread-making process over a longer period of time, as pictured below. The second method is my preferred method. Not only does it produce a better rise, it also allows me to break up the process over two days so it seems like less work. I store mine overnight (sometimes it unintentionally sits there for a couple of days, but I still use it).

Grease a plastic bag, add the dough, then store in the fridge for at least 8 hours.
Grease a plastic bag, add the dough, then store in the fridge for at least 8 hours.

When you are ready to make the pita, remove the dough, and if possible allow to warm back up to room temperature for about an hour.

Move the oven rack to the bottom rung and preheat to 500 F.
Move the oven rack to the bottom rung and preheat to 500 F.

Then, using a similar technique as making flatbread, cut small pieces of dough and roll them out into flat disks.

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Rolling in all directions helps produce nice circles, but I do not worry too much about the shape.
Place disks on a lightly floured cookie sheet and cook in hot oven for 1-2 minutes per side.
Place disks on a lightly floured cookie sheet and cook in hot oven for 1-2 minutes per side.

If the pita puffs up, gently push down when flipping to cook the other side.

Let cool, then store in an airtight bag in the pantry (3  days), fridge (1 week), or freezer (1-2 months).
Let cool, then store in an airtight bag in the pantry (3 days), fridge (1 week), or freezer (1-2 months).

If the yeast is active and the dough is not too heavy, the disks should form pockets. To access these pockets for sandwiches, cut the disks in half and gently pry the sides apart. Enjoy!

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