Israeli Pita Recipe
1 1/4 cups warm water
1/4 oz yeast
2 tsp sugar
2 Tbsp olive oil
3 cups white flour (Try 2 cups of white with one whole wheat)
1 1/2 tsp salt
- Put all ingredients in bread baker on Dough program.
- Turn the oven on to 450 degrees
- Divide into 9-10 parts, and let them rise for 10 plus minutes. Then flatten (rolling pan or a bottle) to a circle and bake. Do not over flatten them!
UNLESS you plan to make it later, in this case put it in the refrigerator or freezer and when you want to bake it, let it rerise. *See tips at the bottom
- You have a better chance of getting a pocket the hotter you can get the oven (up to a point). The best way to make pita is to use a pizza stone on the floor of the oven (if it is gas) or on the bottom shelf (if electric) and set the oven to 450F. It should bake in about 3-5 minutes. If you pre-heat the stone long enough (~45 minutes), it should puff up within 1 minute.
- Cover with a towel so they won't dry.
Why you shouldn’t let the bread rise 3 times:
It means air bubbles in your bread of you let it rise 3x. You're encouraging the yeast to keep multiplying longer, which makes the bread unstable
And that's if it rises at all a third time. Sometimes it just seems to kill the yeast altogether.
*If you put in the refrigerator:
Leave it in the refrigerator for the next two days. Dough can stay refrigerated for up to 3 days. In fact, a slow rise in the refrigerator is actually desirable, because it creates more flavor in the dough without over-rising. You will have to let it sit out of the refrigerator for an hour or so when you take it out to come up to room temperature.