Pita Bread

Shabbat Shalom!







Modified Pita Bread:

2 cups water (120*F)
1 Tbsp. yeast
2 tsp. organic sugar
4 1/2 cups Swany White Wheat Flour (this is a non-bleached but sifted flour, so it is light with little flecks of brown. So pretty!)
3 Tbsp. Olive Oil

Mix 1 cup flour and yeast in bowl. Add sugar, oil, and water and mix with a mixer for 2 minutes (you need to do this to work the gluten). Add remaining flour 1/2 cup at a time until too stiff to beat. Turn out on floured table and knead until a soft but not sticky dough forms. Place in lightly greased bowl and cover. Let rise for 1 hour.

Turn out and divide in half. Let rest 10 minutes. Divide each half into 7 balls of equal size (keep balls covered while working to prevent drying). Roll one ball at a time into circles the size of small dinner plates. Set to rise on a flour table. Place baking stone in oven and preheat to 400*. When pitas have risen for at least 30 minutes, bake in groups on stone for 10-15 minutes. Turn with tongs and cook for an additional 5 minutes or until done in middle (this will depend on your thickness and how well your yeast puffed them up). Wrap in a clean dish towel until cooled and then place in a bread bag.

Variations: I am crazy about Rosemary, so when mixing in the water, I add 1 tbsp. crushed rosemary and then sprinkle tops with garlic granules just before baking. You could add in any herbs or even vegetable flakes. You can also use all white or all wheat flour, potato water (after you boiled potatoes), honey, or whatever you have. These are very versatile!