Pita bread fresh from the oven, very tasty… When they cool, can be cut in half and used for pocket sandwiches.
1 1/2 cups unbleached bread flour
1/2 teaspoon salt
1/2 teaspoon instant yeast
1 tablespoon honey
1 tablespoon vegetable oil
1/3 to1/2 cup water, at room temperature
- In a mixing bowl, stir together the flour, salt, yeast, honey,oil and just enough water to bring everything together into a ball. You may not need the full 1/2 cup water.
- Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes,or until the ingredients are evenly distributed. The dough should be satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Coverthe bowl with plastic wrap.
- Ferment at room temperature for 90 minutes,or until the dough doubles in size.
- Roll out 6-ounce pieces of the dough into 8-inch diameter circles (slightly less than 1/4 inch thick).
- Bake them in a 500°F oven on a sheet pan.
- Bake just until they inflate and form a pocket. Count to 10, then remove the breads fromthe oven before they brown and crisp.
- When they cool (and slowly deflate), they can be cut in half and used for pocket sandwiches.
Source: The Bread Baker’s Apprentice by Peter Reinhart
