There is nothing in the world like fresh warm pita bread and homemade hummus. If you haven't ever tried to make your own pita bread, you are SERIOUSLY missing out. It seems daunting, but it is SO easy. The taste is phenomenal, and the texture is legions above store bought tough, rubbery pita. Plus, how awesome does it sound when someone calls you on the phone and asks you what you are doing. "Oh, just finishing up making some homemade fresh pita bread. And polishing my silver. And sewing a quilt for the homeless shelter. And helping my 10-month old study her Latin." It's the beginning of all of those things, trust me.
Pita bread is a great base for the usual pita pockets [to use for 'sandwiches'], gyros, falafels, wrapping kabob'ed meats, or you can use it to slice up and make into pita chips, use as individual pizza base...there are so many uses!
This is a very simple pita recipe, adapted for use in your bread maker [only if you have a 'dough' setting]. You can make it the traditional method as well, but I find making the dough in my bread maker is such a great short cut! [In fact, the only thing I use my bread maker for is for making dough!]
I served this with my Easy Hummus, with no 'add-ins', because it is Camden's [my 2nd little dude] favorite way to eat it. In fact, he ate warm pitas and hummus for lunch today!
The recipe itself is very similar to a pizza dough recipe. The difference comes in how it is handled and baked. See, not so scary!
Warm Pita Bread
- 1 1/8 c. warm water
- 1 1/2 c. all-purpose flour
- 1 1/2 c. wheat flour [Or you can use 3 c. all-purpose flour, I just like to sneak in wheat wherever I can!]
- 1 tsp. salt
- 1 T. vegetable oil
- 1 1/2 tsp. sugar
- 1 1/2 tsp. yeast
- Add the ingredients to the breadmaker pan in the following order: water, flour, oil, sugar, yeast & salt.
- Set your breadmaker to the dough cycle.
- Roll the dough out into a 12" long "rope". Cut in half and in half again. Continue until you have 8 equal pieces.
- Roll out each piece into a 6" circle. Being careful not to overwork the dough. [Overworking will cause your bread not to "puff", thus eliminating the pocket in the pita bread.] Use flour on your board or your rolling pin as needed.
- Place on cookie sheet (you can also cook on a stone, if you prefer), and cover with a towel. Let rise for 30 minutes.
- Cook at 500 degrees until golden brown and puffy. This should take anywhere from 5-8 minutes, depending on your oven. [It takes about 8 in mine, but watch it carefully!]
- Immediately remove them from the pan, and wrap them in a wet towel until they are mostly cooled, transfer them to a plastic storage bag.
To make them into pita chips, once baked, cut them into triangles. Either coat them with a little olive oil or spray them with baking spray. Cook them in a hot oven until they are nice and crispy.