Pita Bread

19 Jan

I know, I know it’s been a few days since I last posted. Sorry…I know you were all waiting on the edge of your seats to see what the City Girl would cook up next. My new job has been very exhausting, especially because I haven’t worked full-time since May. I’ve been so tired that just cooking dinner has been a challenge, let alone blog about it. I do have to give a shout out to the Filthy Fowl, who has also been working very hard and late this week and still managed to help with cooking even more than usual. I think he was feeling extra loving because it was our three-month anniversary last weekend. Or he secretly ruined a favorite article of clothing in the wash or something. Hmmm…

Anyway, I have a few things that won’t disappoint – and a few that will. I’ll start with my favorite, though…pita bread from another blog, Loves to Eat.

Yes – I made pita bread! It was so good and so surprisingly easy. I don’t know why pita bread seems harder to make than regular bread, but to me, it does. I made it with Italian Wedding Soup (another entry) and I have to say, I enjoyed the pita more than the soup itself. I just have to say it again because I’m so amazed – I made pita bread!

Pre-bake

Pre-bake

Here’s the recipe…

Pita Bread

Recipe from recipezaar.com via Loves to Eat

Makes  8 rounds

  • 2 cups flour
  • 2 1/4 teaspoons quick-rising yeast
  • 1/2 teaspoon salt
  • 1 1/4 cups hot water (but not boiling)
  • 1-1 1/2 cup flour
  1. Combine first four ingredients in a large bowl.
  2. Beat well about 1 minute.
  3. Then mix in the remaining flour, using just enough to make a soft, sticky dough.
  4. Turn out on floured board and continue to knead for 5 minutes.
  5. Divide into 8 balls.
  6. Roll out each one to about 1/4 inch thick and 6 inches in diameter.
  7. Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don’t have it).
  8. Let rise in warm place for 25-35 minutes .
  9. Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned.
  10. Wrap immediately in a dishtowel for 3 or 4 minutes.
Fresh from the oven

Fresh from the oven

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2 Responses to “Pita Bread”

  1. Rebecca January 23, 2009 at 8:54 am #

    I love this recipe! I forgot a crucial step and didn’t roll them out…they ended up being rolls, but still tasted great!

  2. yellowfish January 27, 2009 at 1:34 pm #

    Ah! I made pita a while ago too- you’re so right, it feels like such an accomplishment. I think because it had never even occurred to me! yours look delicious!

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