Pita Bread by frick

[BakerAunt]

Pita Bread
Submitted by frick on July 29, 2012 at 7:55 pm

This puffs reliably.
Yield: 12 breads
Source: Sunset Magazine

I have not used KA pita recipe if that is the one to which you are referring. I used to make pita from time to time and used the following recipe. They always puffed well even though all I had was supermarket flour and no talent. Real pita is not thicker on the bottom. It came from Sunset Magazine, a West Coast favorite with many ethnic recipes. Sunset introduced me to a world of new foods when all I knew how to make was banana bread and meatloaf!

Pita Sunset Magazine
Yield: 12, 400F degrees; 9-10 minutes
This was written for 30 years ago.

1 package yeast (today I would use 2 tsp. instant yeast)
3 1/2 - 4 cups flour
1 1/4 cups warm water
2 tbsp. oil
2 tsp salt
1/4 tsp sugar (for proofing the yeast)

Proof the yeast for 10 minutes in the warm water with the sugar. (This step is not necessary if using instant yeast).

Make a moderately stiff dough with the remaining ingredients and knead 5 minutes. Let rise 45 minutes.
Deflate and divide into 12 parts. Let rest 10 minutes.

Roll into 5 inch circles. Place 2 inches apart on baking sheet and let rise 20-30 minutes, or until puffy.

Bake at 400 degrees F for 9-10 minutes until puffed and golden brown. Butter tops as removed from oven and stack, covering with plastic wrap to preserve freshness. Do not store well. May be frozen.

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