Guest guest Posted February 9, 2004 Report Share Posted February 9, 2004 2 tsp. sugar 1 package (15 grams) active dry yeast 4 cups flour 1 tsp. salt Dissolve the sugar and yeast in 1 1/2 cups of lukewarm water. Mix the flour and salt together and sift them into the dissolved yeast, mixture, stirring well. Knead the mixture well and divide into about 20 balls. Let stand to rise for 1/2 hour. On a well-floured board, roll out the balls into rounds about 5 - 6 " (12 - 15 cm.) in diameter and then let rise again for 1/2 hour. Bake the breads in a preheated hot oven just until they are lightly browned underneath (4 - 5 minutes). If the tops have not browned, place the breads under a hot grill for several second, taking care not to overcook. Serve hot or reheat before serving. All recipes © Daniel Rogov Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 I make pita bread a lot. This recipe just came in my inbox today and it is fairly close to what I do: http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm I bake it a little differently, though, and think it results in a nicer texture. After the first rise, divide it into balls and let them rest for at least 10 minutes. Then, lightly flour your board and lightly rub the ball of dough over it and then start rolling. Flip dough over, coating with some of the flour and then roll. It helps to alternate sides, rolling a little bit more each time. Let these rest awhile (30 minutes is good), covered with a towel or blanket. (I have a blanket just for pita bread, the kind w/o fuzzies). Turn the oven broiler on with a rack in the 2nd highest position and put a skillet (cast iron griddle) on the stove, and heat to med. high or just a tad bit lower. Place a round on the griddle and cook until golden brown on bottom. Place pita in the back of the oven, and watch it rise. Rotate it every once in awhile until it is slightly golden on the top. Repeat with remaining pitas, adding to oven as they are done cooking on the stovetop. Watch the broiler carefully so not to burn any bread! Place hot pitas on towel and cover until cool. Put any extra bread in the freezer that you won't use that day - it keeps very well and can be reheated nicely in a toaster oven, if you have. Gail --- On Thu, 9/3/09, Heidi Crawford <heidicrawford wrote: Heidi Crawford <heidicrawfordRe: Carolin: Pita Bread Date: Thursday, September 3, 2009, 3:07 PM I have an awesome recipe for pita I will try and post a little later On Thu, Sep 3, 2009 at 2:13 PM, <ddb5pan2@googlemail .com> wrote: Carolin. and I was not successful. My results are closer to a mouse mat than the pita bread that I have been buying.I found it quite hard to roll out the balls of dough because they stuck to the rolling pin. I found watering the rolling pin helped.My oven only goes to 200c. It is a Neff circulating oven and so I calculate that your recipe is calling for 225C.Rather than keep trying and making more mistakes I thought I post my experience so far and see what feed back I receive.Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 oooh yum!! Thanks for sharing! Gail <ouda64 Sent: Friday, September 4, 2009 12:19:02 AM Re: Pita Bread I make pita bread a lot. This recipe just came in my inbox today and it is fairly close to what I do: http://mideastfood. about.com/ od/breadsrice/ r/pitabreadrecip e.htm I bake it a little differently, though, and think it results in a nicer texture. After the first rise, divide it into balls and let them rest for at least 10 minutes. Then, lightly flour your board and lightly rub the ball of dough over it and then start rolling. Flip dough over, coating with some of the flour and then roll. It helps to alternate sides, rolling a little bit more each time. Let these rest awhile (30 minutes is good), covered with a towel or blanket. (I have a blanket just for pita bread, the kind w/o fuzzies). Turn the oven broiler on with a rack in the 2nd highest position and put a skillet (cast iron griddle) on the stove, and heat to med. high or just a tad bit lower. Place a round on the griddle and cook until golden brown on bottom. Place pita in the back of the oven, and watch it rise. Rotate it every once in awhile until it is slightly golden on the top. Repeat with remaining pitas, adding to oven as they are done cooking on the stovetop. Watch the broiler carefully so not to burn any bread! Place hot pitas on towel and cover until cool. Put any extra bread in the freezer that you won't use that day - it keeps very well and can be reheated nicely in a toaster oven, if you have. Gail --- On Thu, 9/3/09, Heidi Crawford <heidicrawford@ gmail.com> wrote: Heidi Crawford <heidicrawford@ gmail.com>Re: Carolin: Pita BreadThursday, September 3, 2009, 3:07 PM I have an awesome recipe for pita I will try and post a little later On Thu, Sep 3, 2009 at 2:13 PM, <ddb5pan2@googlemail .com> wrote: Carolin. and I was not successful. My results are closer to a mouse mat than the pita bread that I have been buying.I found it quite hard to roll out the balls of dough because they stuck to the rolling pin. I found watering the rolling pin helped.My oven only goes to 200c. It is a Neff circulating oven and so I calculate that your recipe is calling for 225C.Rather than keep trying and making more mistakes I thought I post my experience so far and see what feed back I receive.Robin Quote Link to comment Share on other sites More sharing options...
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