PITA BREAD
Rated 5.0 stars by 1 users
Category
BREAD
Author:
Spice & Spirit
These freshly made pita breads are a delicious blend of soft, chewy texture and warm, rustic flavors. The dough, infused with olive oil and a hint of apple juice, creates a tender and slightly sweet interior, complemented by a lightly crisp exterior when baked. Each pita puffs up beautifully in the oven, forming the perfect pocket for filling with your favorite ingredients or simply tearing apart to enjoy with a dip. Ideal for sandwiches, wraps, or as a standalone bread, these pitas bring a homemade charm and authentic taste that elevates any meal. Simple to make, yet versatile and satisfying for any occasion.
Ingredients
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½ cup warm water
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2 packages dry yeast
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¼ tsp. sugar
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6 cups flour
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3 Tbsp. olive oil
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2 tsp. salt
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2 cups apple juice
Directions
Combine ½ cup warm water with yeast and sugar. Stir until yeast dissolves and begins to foam. Let stand for 5 minutes.
Sift flour into a large mixing bowl. Add oil, salt, and 2 cups apple juice, and stir with a wooden spoon. Add yeast mixture and mix thoroughly.
Turn dough onto a floured board and knead for about 10 minutes until dough is smooth and no longer sticky. Oil a bowl and place dough in it to rise; turn to coat with oil.
Cover and let rise in a warm place until dough doubles in size, about 2 hours. Punch down and knead for 3 minutes.
Roll and stretch dough into a thick tube shape about 15 inches long and 3 inches wide. Cut roll into fifteen equal pieces. Shape each piece into a ball. Pat each ball into a 6-inch circle about ⅛-inch thick.
Place circles on baking sheets and let stand about 1 hour to rise again.
Preheat oven to 500°F.
Place baking sheets on the lowest shelf of the oven. Bake 3 to 5 minutes until puffed and slightly brown. Do not overbake!
Note: To convert this recipe to "hamotzi," substitute 2 cups warm water for 2 cups apple juice.
Recipe Note
Use: Baking sheets
Yields: 15 pitas
