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Saturday, February 04, 2012

Best Pita Bread

Anybody who ever tried making pita bread knows that it has a mind of its own -- sometimes it poofs, sometimes it does not...  This King Arthur's Golden Pita recipe very rarely fails me -- and it's so soft and pliable, perfect for stuffing with yummy fillings or just dunking into your favorite dip.

I did not make any changes, other than skipping the dough enhancer (did not have any but I am sure it will this bread even better), so not posting the recipe here.

Four important things:  (1) do make sure the oven is very hot; (2) if making eight small pizzas, roll out into eight dessert-plate-size rounds; if the dough is too thin, it won't puff; (3) do let the rounds rest for at least 15 minutes before baking (I roll out, then preheat the oven); and (4) wrap hot pitas in a clean kitchen towel immediately (after they have cooled down completely, store in a plastic bag).

I made a batch yesterday.  It does not take a long time before the bread maker is doing all the mixing/rising.  All you have to do is remove the dough, place into lightly oiled bowl, form the dough into a large ball, and divide into eight small balls (or four large ones if you want to make large pitas).  Roll out on a lightly floured surface into eight dessert-plate rounds or four dinner-plate rounds.  Let rest at least 15 minutes while preheating the oven to 500 F.  Specific steps are listed in the recipe.  It's a magical moment when you see each round poof up! :)

We enjoyed pitas with falafel (made from mix so nothing special here), kebabs, and fresh salad (cucumbers, tomatoes, onions, sweet peppers, spices, and olive oil).

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