Friday, March 14, 2014

Homemade Pita Bread

Whenever we have hummus or any other kind of dip, I can happily replace the chips and crackers with pita bread. I've made pita bread from scratch with a different recipe. The bread would puff up and made that pocket in the oven, but as soon as they cooled the bread would fall and fuse together. I finally tested out a new pita bread recipe and this one works so much better. And since I had pita bread, and went ahead and made a roasted garlic white bean hummus.

Recipe from here.

1 tablespoon active dry yeast
1 1/4 cups warm water
1 teaspoon salt
3 to 3 1/2 cups flour

Combine the yeast and water in the bowl of an electric mixer and let sit for 5 minutes. Add salt and 1 1/2 cups flour. With the dough hook attached to your mixer, combine until you have a batter. Add another 1 1/2 cups flour. Knead the dough until it is smooth and elastic, about 8 to 10 minutes. If the dough is still very sticky, add more flour.

Transfer dough to a lightly floured work surface. Divide it into 8 sections (you can separate it into smaller sections for smaller pitas or larger sections for larger pitas). Roll the dough into balls then use a rolling pin to flatten them into rounds with a thickness between 1/4 and 1/8-inch. Make sure to keep the thickness even because this is what makes them puff up.

Allow the dough to rest on the floured surface for 40 minutes. You'll notice the dough rise slightly.

Preheat oven to 425 degrees. Lightly grease a baking sheet with cooking spray.

Using a spatula, flip the rounds upside down onto the baking sheet. Bake for 10 to 15 minutes or until the dough is puffed and a light golden brown.

Store in an airtight container in the fridge.

Homemade pita bread with white bean hummus


More Bread Recipes:
Chocolate Chip Banana Bread in a Mug 
Homemade Bread Sticks 
Parmesan Onion Rolls
Pull-Apart Spinach and Cheese Bread
Pumpkin Bread!
Sour Cream Dinner Rolls 

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