I was in a domestic mood all of yesterday. I cleaned, I cooked, I cleaned more and I cooked more. It was really quite ridiculous. It was also quite productive! I was looking through my awesome Cooking Light Cookbook in the morning to see if there was anything I was interested in trying that day and I came across the recipe for pitas. My girlfriend had been craving pizza again and I knew that if I didn’t do something about it we’d end up ordering a pizza and my diet would be blown for the evening yet again. I also remembered that I gave you all an awesome recipe for Perfect Pita Pizzas, but I never gave you a recipe for homemade pitas! Why? Because never in my life have I made pita bread… UNTIL TODAY.
It took two days to make, but it was totally worth it! I’ve already started on a second double batch. It was a lot easier than I thought it would be and the baking part took only ten minutes. When you decide you want to try this, make sure to take the time into consideration. You can make up the dough the night before and cook the pitas 20 minutes before you want to use them.
When they came out of the oven all hot and puffy and steamy, I couldn’t help but smile! They were perfectly browned; crispy crunchy on the outside and soft on the inside. I immediately put one on a plate, grabbed the spreadable butter and brought it over to my girlfriend (the carboholic). She squealed. Then I made two of the others into cheese pizzas! I give you…. Puffy Pita Perfection (courtesy of Cooking Light)
- 1/2 tsp dry yeast
- 1 1/4 cups warm water
- 1 1/4 cups whole wheat flour, divided, 13 PP
- 1 1/2 tsp fine sea salt
- 1/2 tsp olive oil, 1 PP
- 1 3/4 cups bread flour, 18 PP
- cooking spray
1. Dissolve yeast in warm water in a large bowl; let stand five minutes. Add one cup whole wheat flour to yeast mixture, stirring with a whisk. Cover; let rise in a warm place, free from drafts, 2 hours (batter will be bubbly).
2. Stir in salt and oil. Add bread flour slowly, stirring with a spoon.
3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining whole wheat flour, one tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky). Coat inside of a large zip-top plastic bag with cooking spray; add dough. seal and refrigerate 12 hours or overnight.
4. Place pizza stone (I used the bottom of a cookie sheet since I don’t have one – see in picture) on bottom rack in oven. Preheat oven to 500 degrees.
5. Flatten each ball into a 6-inch circle. Place three circles on pizza stone/cookie sheet. Bake at 500 degrees for five minutes. Transfer pitas to top rack; bake an additional two minutes. Cool on a wire rack. repeat with remaining dough circles.