Perfect Pita Bread (and Some Happy News)

I don’t know what it is about bread that I love so much…I think it’s everything: the taste, the texture, the aroma (fresh bread makes me swoon…does anyone else get think they should make a bakery-smelling perfume or something?).

When I was in Egypt, I practically lived off fresh pita bread. Most of the time I wouldn’t even eat it with anything– just plain pita bread, fresh and warm, straight from the bakery It was heavenly. So you can imagine my horror when I came back to America last summer and couldn’t find fresh pita bread anywhere (and I don’t live in the middle of nowhere, either… I’m certain that there are at least 4 McDonald’s within a 2-mile radius from where I am).

Eventually I discovered the store-bought packaged pita breads and decided to give them a try…and you know what I realized? Store-bought packaged pita breads are a disgrace to pita breads. They should be banned. Outlawed. Exiled.

…I’m very passionate about my bread.

So, I decided to scour the web in search of a perfect pita bread recipe…and after 4 different recipes, this is the one I’m going to stick with. It’s practically flawless for homemade bread.

(and I’d like to thank my yeast for complying with me this time).

Bye-bye, prepackaged pita bread! You won’t be missed.

Pita Bread Recipe (adapted from Allrecipe.com’s Syrian Bread…although I think it’s more of a general “Arab” bread, not only Syrian)

Ingredients

• 1 1/8 cups water
• 2 tablespoons vegetable oil
• 1/2 teaspoon white sugar
• 1 1/2 teaspoons salt
• 3 cups all-purpose flour
• 1 1/2 teaspoons active dry yeast (or instant…I have directions below for both).

Directions

For INSTANT YEAST (the way I made it):

1. Sift together all the dry ingredients (the flour, sugar, salt, and yeast).
2. Add lukewarm water (about 130 degrees F)
3. Mix well, then add oil.
4. Knead, cover, and let rest for about 10 minutes (preferably in a warm area).
5. Knead again, and roll into 8 balls (or 4 larger balls if you like bigger pita breads).
6. Cover with a damp towel and let rest in a warm area (you can even place in the oven at a low temperature, like 140 degrees or so) until doubled in size. (I would say about 45 minutes).
7. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

NOTE: I think these can be baked two ways: in an oven, or over a skillet on the stove. Try both and see what works best for you!

For ACTIVE DRY YEAST:

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2. Preheat oven to 475 degrees F (245 degrees C).
3. Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
4. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

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NEWS & UPDATES:

1. I won a cookie giveaway by The Wannabe Chef! I’m so excited, I’ve never won anything by random in my life. Also, you guys should check out his awesome blog. Yes, I said his. He’s a guy food blogger! And a university student. And I think part-Italian (I’m kinda jealous). He makes really healthy/mouth-watering food, too. And cooks way more than I do. Pretty much awesomeness all around.
2. Thank you to everyone who’s been leaving feedback here or on my Facebook wall or telling their friends about my blog! I get so pleasantly surprised when I get notifications telling me someone commented or subscribed by email…thank you guys! You make my day! :)

To prove my gratitude, I made a smiley face out of these oatmeal raisin cookies (these cookies are amazing, by the way. recipe will come soon) for you!

I put the second picture for reference because the first one looks slightly discombobulated.

Love you guys!

NOTE: I think these can be baked two ways: in an oven, or over a skillet on the stove. Try both and see what works best for you!