Hummus and pita go hand in hand. Right? Thanks for agreeing with me.
A good mama friend of mine made these a few weeks ago with her littles. I have seen them all over Pinterest for months dying to try them.
For some reason they simply haven’t surfaced on the list of things I needed or wanted to make. Now you can add them to the list of things I will NEVER buy from a store again.
Pitas to me have always been these overly dry tasteless things that you get at the store in a bag. Occasionally at a restaurant you get really good soft and fluffy ones but they aren’t the pocket type pitas. I didn’t even know that pocket pita could be synonymous with soft and fluffy. Delicious.
Easy peasy bread that you kinda throw together and then leave on the counter. Want to know a secret? I forgot about mine and what was supposed to be 1 hour rise turned into I think three. I can’t remember. The recipe called for throwing it in the fridge- I did none of that. Who has the patience?!
And I baked mine in the oven for only three minutes on my pizza stone. All an absolute utter breeze. Have I stressed the fact enough yet that these were delicious? Often homemade things are pretty good but store bought can be passable. This is not one of them. Two different worlds. Go make your own!
One year ago today: Apple Cupcakes with Vegan Buttercream Frosting
Pita Bread (makes 8-12)
From Smitten Kitchen
3 cups plus a scant 1/4 cup unbleached all-purpose flour
2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons olive oil
1 1/4 cups water, at room temperature
In the bowl of a stand mixer, combine all the ingredients. With the paddle attachment, mix on low speed just until all the flour is moistened, about 20 seconds. Change to the dough hook, raise the speed to medium and knead for 10 minutes. The dough should clean the bowl and be very soft and smooth and just a little sticky to the touch. Add a little flour or water if necessary.
Using an oiled spatula or dough scraper, scrape the dough into a 2-quart or larger dough-rising container or bowl, lightly greased with cooking spray or oil. Press the dough down and lightly spray or oil the top of it. Cover the container with a lid or plastic wrap. Let rise for about an hour and a half. Proceed to shaping or place in the fridge for 4 to 12 hours.
When ready to bake preheat the oven to 475°F one hour before. Have an oven shelf at the lowest level and place a baking stone, cast-iron skillet, or baking sheet on it before preheating. Cut the dough into 8 or 12 pieces. Work with one piece at a time, keeping the rest covered with a damp cloth. On a lightly floured counter, with lightly floured hands, shape each piece into a ball and then flatten it into a disk. Cover the dough with oiled plastic and allow it to rest for 20 minutes at room temperature. Roll each disk into a circle a little under 1/4 inch thick.
Quickly place 1 piece of dough directly on the stone or in the skillet or on the baking sheet, and bake for 3 minutes. The pita should be completely puffed but not beginning to brown. How well the pita will puff depends on how much moisture is in the dough. The more moist the better the puff. Allow to cool then enjoy.