Pita Bread (or just Pita)
by Tony van Roon
8 to 10 breads:
2 packages dry yeast
2 cups warm water
1/2 teaspoon honey
1/4 cup olive oil
1 tablespoon salt (optional)
5 to 6 cups whole wheat flour
cornmeal
Actually, this recipe is not my own. I wrote it down from one of the many library
cookbooks years ago and forgot to take the name of the originator.
Mix the yeast in 1/2 cup of the warm water, add the honey, stir and set aside to proof.
In a large mixing bowl, add the remaining 1-1/2 cups of water, the oil, salt, and the yeast mixture. Then stir in 5
cups of the flour, 1 cup at a time, mixing vigorously with each addition. Turn out onto a lightly floured board and
knead for 10 minutes, adding the additional cup of flour if the dough gets too sticky. When kneading is finished, the
dough should be smooth and eleastic. Shape into a ball, place in a greased bowl, turning once to coat the top, cover
and let rise to double in a warm spot for about 1-1/2 to 2 hours.
Punch down on floured surface, let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces, shaping
each piece into a ball. Knead each ball for 1 or 2 minutes, cover and let rest for about 30 minutes.
Using a floured rolling pin, flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. Dust
2 baking sheets with cornmeal, place 2 of the circles on each sheet, cover, and let rest for about 30 minutes. Let
the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty,
you will bake the remaining Pita. Dust the cookie sheets with cornmeall also in between baking Pita's.
The (preheated) oven is set fpr 500 °F. -- very hot for these little breads, but therein lies the secret. Place 1
cookie sheet on the lowest rack for 5 minutes. Do not open the oven during this first baking. After 5 minutes,
transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. The breads will puff up and be
lightly browned when they're done.
When they're done, remove from oven, place the next tray on the bottom for its 5-minute, high heat and remove the
first ones to a wire rack to cool.
Continue the process until all the breads are baked. Let them cool--rewarm them for serving, or freeze them for
future use.
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