Pitabread

Now this is the recipe you have all been waiting for! No, wait. The recipe is actually not that big of a deal. It’s the experience you have all been waiting for!

Homemade pita bread! It was what made the table go wild when they tasted it! My husband and my friend, the usual test rabbits, generously approved and praised the bread!

I promise you now: This is worth the trouble! And it’s not even that much trouble. It’s just a lot of waiting. But while you are waiting you should make Falafels, Tzatziki and a salad, and you have yourself a great dinner! FYI: If you don’t have a bowl of chickpeas soaking yesterday make these Falafels instead.

Once you try these pitas you are never going back to that store-bought crap again. Oh well, of course you are. Let’s face it! Even I am. But you still owe it to yourself to give you and your company this experience! Trust me and do it!

Pita bread

Making dough for 8 pitas / 4 people:

1 pack dry yeast
1 cup/250 ml warm water (30°C/90°F)
3 cups or 750 ml all purpose flour
2 tsp salt
1 ½ tbsp olive oil

Doughing the stuff up:
Start 4 hours before you need the pitas – or make them ahead of time and reheat the next day!

Making pitabread

1. In a mixing bowl, preferably the one that fits your standmixer, combine the yeast and water and 1 cup/250 ml of the flour.
2. Mix it and leave it for 20 minutes to see that the yeast is active. You should look for tiny bubbles and foam on top.
3. Add the salt, oil and most of the flour and knead for 5 minutes.
3a. The dough should be a little sticky but not so sticky that it sticks to the bowl.
4. Lift the dough ball and brush a light layer of oil in the bowl. Put down the ball of dough again and cover with a light dusting of oil and wrap.
5. Leave in a cabinet or a cold oven to rise for 2 hours. It should double in size.
6. Roll it out on a floured table and add flour if it needs it. Be careful, the dough shouldn’t turn dry, it has to almost stick to your hands, to turn out like we want them to.
7. Divide in 8 pieces and leave them for 20 minutes
8. Roll them out to thin round pitas, about 5 mm /0,2 inch thick.
9. Let the pan get really hot and brush on a light layer of oil, I used a paper towel with oil to get a thin even layer.
10. Bake the pita on the pan until it lifts up. Then turn and let the other side lift. After 3 minutes or so on each side, the pita should be done.

Delicious chickpea falafel

The extra Chit-Chat of health
To make it healthy I would try wholemeal or wholewheat flour or a mix. You should try it too. And let me know how it goes. It won’t be as good, so try this version first and enjoy it to the fullest!

And what if I don’t have a stand mixer? Well, then you can have one more pita for dinner, cause you are gonna get a great workout from kneading the dough!

Of course we have a Danish version of this!

And this is me – really liking my pitas! It’s not pretty – but I still like it.

Me eating pitabread

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4 thoughts on “Pitabread

  1. Pingback: Easy cheating falafel | Malenes Recipes

  2. Pingback: Five Edition Falafel… | Malenes Recipes

  3. Pingback: Tzaziki | Malenes Recipes

  4. Pingback: The Super Easy & Cheating Kind of Falafel | Malenes Recipes

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