Two days into our vacation...today we're headed to the Grand Canyon! I've been twice before, but I'm excited to share it with Ryan, Mike, and Maggie, all of whom have never been. I'll be sure to return with pictures; in the meantime, enjoy this great pita bread recipe!
I decided that pita bread would be another delicious accompaniment to our lamb dinner, along with the tabbouleh I posted yesterday. While store-bought pita bread might have been quicker, I have been determined to make homemade pita bread and after reading through the directions, decided I'd have time after work and before dinner to attempt it. My thoughts? Homemade pita bread is easy!!, certainly the easiest yeast bread I've ever worked with. It has such a fast rise time and the dough was no trouble to work with. This bread had a very hearty flavor, given the large amount of whole wheat flour, but overall it was still a very light bread. I loved watching these puff up in the oven and wrapped in a kitchen towel, they stayed warm for nearly an hour before we finally ate them. While I can't promise that I will always make pita bread from scratch, I'm thrilled to know it's such a simple option!
Whole Wheat Pita Bread
as seen on Apple a Day
-2 cups whole-wheat flour
-1 package instant yeast
-1/2 tsp salt
-1 1/4- 1 1/2 cups hot (not boiling) water
-1-1 1/2 cups all-purpose flour
1. Combine the first four ingredients in a large bowl. Beat well for 1 minute.
2. Mix in the remaining flour, using just enough to make a soft, sticky dough.
3. Turn out on a floured board and continue to knead for 5 minutes.
4. Divide the dough into eight balls.
5. Roll each dough ball to about 1/4 inch thick and 6 inches in diameter. Place on a lightly greased cookie sheet sprinkled with cornmeal. Let rise in a warm place for 25-35 minutes.
6. Bake at 450F for 4-5 min per side, or until lightly browned.
7. Wrap immediately in a dishtowel for 3-4 min.