Source:The bread Book by Linda Collister and Anthony Blake
Makes 12 servings.
Preparation time: 3 hours
Tips: You may use whole wheat flour, do not over load.
Pita Bread Pockets
Middle East Flat bread
Ingredients
Preparation
1 1/2 teaspoons active dry yeast plus 1/2 tsp. sugar, see note 1
1 1/4 cups lukewarm water (95F to 115F)
1 tablespoon olive oil
3 1/2 to 4 cups unbleached white bread flour, see note 2 & 3
1 1/4 teaspoons kosher salt or flaked sea salt
1. In a large bowl, mix 1/4 cup of the lukewarm water and the granules of yeast and the sugar or crumble the fresh cake yeast. Let stand until foamy, 5 to 10 minutes. Stir the remaining lukewarm water and the oil into the yeast mixture.
2. Add about 1 cup of the flour and the salt to the yeast mixture in the bowl, beating with your hand to make a smooth batter. Add enough of the remaining flour, 1/2 cup at a time, to make a soft dough. As you begin to add the flour, first beat the batter with your hand or a wooden spoon; as the dough becomes firmer, vigorously knead in the flour with lightly floured hands working in the bowl. The dough should eventually become soft, but not sticky. Turn out the dough onto a lightly floured work surface. Cover it with a sheet of plastic wrap and let it rest for about 5 minutes.
Knead the dough with lightly floured hands until it becomes smooth, silky, shiny and firm, but still elastic, 3 to 5 minutes, adding more flour as needed, do not over load with flour. Wash and dry the bowl and oil it. Put the dough in the bowl and turn the dough over so the top is oiled. Cover with a damp towel.
3. Let it rise at room temperature until double in size, about 1 1/2 hours.
4. Punch down the dough. Roll it into a fat rope and cut it into 12 pieces. Roll each piece between your palms to form a rough ball. Form each one into a smooth ball. Place the balls on the work surface, cover with a dry towel or sheet of plastic, and let rest for 10 minutes. This helps the dough to relax, making it easier to roll out.
Using a very lightly floured rolling pin, roll out each ball into a round, about 6-inches across and 1/4-inch thick. (If they are too thin they will become crisp, like crackers, when baked). Rolling then out takes a bit of practice because the dough will spring back. Lay the dough rounds on floured dish towels or a floured baking sheet.
5. Let stand at room temperature until they puff up slightly, about 30 minutes. During the last 15 minutes of standing, heat the oven to 500F degrees. Place the baking sheet on a shelf in the oven or cook directly on baking stone if available.
6. Wearing very thick oven mittens, transfer a round to the very hot baking sheet or stone and lightly mist or sprinkle it with water to keep it pale. If you prefer, and they fit, you can bake more than one at a time. Bake for 2 minutes, without opening the oven door. After checking that it hasn't browned too much in the bottom, bake for another minute or so (depending how hot the oven gets) until the pita is puffed like a pillow, yet still pale. If the pita starts to brown before it is firm, lower the oven temperature slightly. Transfer the pitas to a wire rack and let stand until just warm. Then cover with a dry towel to keep the crust soft. Bake the remaining rounds in the same way.
7. Cool pitas at least 10 minutes before eating, or cool them completely and store in plastic bag or freeze.
NOTES : 1) or 1 cake compressed fresh yeast (0.6 ounce)
2) 50/50 flour works very well and provides good flavor.
50/50 flour =1/2 white flour + 1/2 whole wheat flour
3) If using whole wheat flour, reduce amount of flour to maintain a soft pliable dough.
Makes 12 (6-inch) pocket bread. About 1 to 2 per person as dinner bread.
