|
|
|
 |
|
|
Pita Bread
|
 |
|
1 1/4 cups water (lukewarm)
1/4 cup shortening (melted)
2 cups all-purpose flour
1 cup semolina flour
2 teaspoons instant yeast
1 teaspoon sugar
1 1/2 teaspoons salt
|
In a large bowl combine lukewarm water and melted shortening. Add in one cup of all-purpose flour and instant yeast. Mix together with a wooden spoon until smooth. Add in sugar, salt and semolina flour. Continue to mix together smooth. Continue to add in the rest of the flour. Once the mixture becomes to hard to mix, pour out onto a lightly floured surface and knead for 6 to 7 minutes. The dough should become smooth and elastic. If you are using a stand mixer, knead for 4-5 minutes. Create a ball and leave the dough to rest for 15 minutes. Be sure to cover with plastic wrap or a damp cloth. After 15 minutes roll dough into a 12 inch log. Divide the dough into 12 equal portions. Roll each piece into a round ball, cover with a damp cloth for 10 minutes. On a well floured surface roll out each ball into a 7 inch round disk. Turn dough over only once. Note: Do not stretch or puncture the dough and make sure you use enough flour so the dough won't stick. If you put a hole in the dough you will not get a pocket in the middle. Place 3-4 on a cookie sheet and bake in a pre-heated 450 degree oven for 2-3 minutes. Turn over with a spatula and bake for another 2 minutes.
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Jessica
Canada |
|
|
|
|
| This recipe has been viewed 1954 times. |
|
|
|
