Put a Pita in your Pocket


Pita bread is something my family has been making for as long as I can remember; in fact, when I prepared my own recipe in cooking school for the class, I couldn’t recall where it had originated, I just knew that it was good and they all agreed. These are so fun to make and puff up nicely, leaving a hollow center to fill with grilled chicken, veggies or whatever you desire. They are pretty amazing just warm from the oven with a drizzle of olive oil.

Wimbush Family Pita Bread
1 tablespoon yeast
1 ¼ cup warm water

1 teaspoon salt
3- 3 ½ cups flour
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky. Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’. Let rest on the floured surface 30-40 minutes until slightly puffed. Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a b
aking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas. These store for up to two days well wrapped or frozen for three weeks.