Pita Breads

Thursday, 29 January 2009

Pita breads, which seemed exotic to boomers when we came of age during the last quarter of the twentieth century, are now ubiquitous. It's hard to imagine an American grocery store without them. But baking your own homemade pita is easier than you might think, and the puffy breads are much better fresh from your own oven. (Makes 6 small breads) 1 cup warm water 1 tablespoon dry yeast 1 tablespoon sugar 2 cups flour 1 tablespoon vinegar (any kind will work) 1 tablespoon salt 1 tablespoon olive oil 1.) Put the warm water in the bowl of an electric mixer, stir in the yeast and sugar and keep stirring until the yeast is dissolved. Add the flour, vinegar and salt and ix for 5 minutes or until smooth and elastic. 2.) Cover the mixing bowl with a damp towel or plastic wrap and allow the dough to rise, covered for one hour, or until doubled in bulk. 3.) Preheat the oven to 400. Press the dough down to force the air out and divide it into six pieces and shape them into balls. Let the pieces rest for about 5 minutes so they wont be too springy, then roll the pieces into circles about 6 inches across. Bake the pita breads until they are puffed and slightly browned, about 5 minutes.