Makes: 6-10 pitas
Ingredients:
3 cups all-purpose or bread flour
3 tablespoons olive oil
2 teaspoons instant active dry yeast
2 teaspoons kosher salt
1/2 teaspoon sugar
1 cup warm water
Procedure:
Combine the flour, olive oil, yeast, salt, and sugar into a food processor. Turn the machine on and add the warm water through the feed tube.
Process for about 30 seconds, adding more water a little at a time until the mixture forms a ball and is slightly sticky to touch. If dry, add a little more water – if too wet, add a little bit more flour.
Remove the dough from the food processor bowl and knead it on a surface to form a smooth, round ball. Lay it on a clean spot on a table, rub the top of the dough with a little olive oil, and loosely cover the dough ball with a piece of plastic wrap. Let the dough rise for 1-2 hours or until double in size.
Preheat the oven to 500 degrees. When the dough is ready, punch it down (use your fingers to deflate the dough); cut it into 6-8 equally sized pieces, and form each piece into a ball. Sit them on a baking sheet, loosely cover with plastic wrap, and allow them to rest for 20 minutes.
Roll each ball out into a 1/4 inch thick disk. Allow the disks to rest for 15 minutes. Place them on a lightly oiled baking sheet and bake for 5-10 minutes or slightly golden on the edges. Remove from the oven…you can brush the tops with butter and sprinkle sesame seeds or serve plain with feta cheese and olives.
Recipe Type: Authentic3 cups all-purpose or bread flour
3 tablespoons olive oil
2 teaspoons instant active dry yeast
2 teaspoons kosher salt
1/2 teaspoon sugar
1 cup warm water
Procedure:
Combine the flour, olive oil, yeast, salt, and sugar into a food processor. Turn the machine on and add the warm water through the feed tube.
Process for about 30 seconds, adding more water a little at a time until the mixture forms a ball and is slightly sticky to touch. If dry, add a little more water – if too wet, add a little bit more flour.
Remove the dough from the food processor bowl and knead it on a surface to form a smooth, round ball. Lay it on a clean spot on a table, rub the top of the dough with a little olive oil, and loosely cover the dough ball with a piece of plastic wrap. Let the dough rise for 1-2 hours or until double in size.
Preheat the oven to 500 degrees. When the dough is ready, punch it down (use your fingers to deflate the dough); cut it into 6-8 equally sized pieces, and form each piece into a ball. Sit them on a baking sheet, loosely cover with plastic wrap, and allow them to rest for 20 minutes.
Roll each ball out into a 1/4 inch thick disk. Allow the disks to rest for 15 minutes. Place them on a lightly oiled baking sheet and bake for 5-10 minutes or slightly golden on the edges. Remove from the oven…you can brush the tops with butter and sprinkle sesame seeds or serve plain with feta cheese and olives.
Submitted By: Chef Dwayne Minier
Recipe Author: Chef Dwayne Minier
Recipe Source: http://www.cookingupculture.org/recipes/_pdfs/Ancient-Greece_Dwayne-Minier.pdf