Pocketless Pita Bread (Olga’s Bread) by Kathyd

[BakerAunt]

Pocketless Pita Bread (Olga's Bread)
Submitted by kathyd on January 26, 2003 at 11:04 am

This recipe makes a soft, round, pliable bread that is wonderful to make sandwiches with.

1 cup milk
1/4 cup warm water (110-115 degrees)
1/4 cup honey
1 egg
4 cups flour
1 tsp salt
1/4 cup margarine or butter
1 tsp sugar
1 pkg yeast

Scald milk. Place scalded milk in a large bowl with honey, margarine and salt. Stir until margarine is melted. Let cool.

In a small bowl, combine sugar, yeast and warm water. The yeast should bubble.

Add 1 1/2 cups flour to the milk mixture. Add eggs and mix well. Add yeast mixture and 2 1/2 cups flour. Mix until dough is sticky.

Knead on a floured board. Place dough in a greased bowl (oil the top) and cover. Let rise until double in size.

Punch down dough and cut into 16 pieces. Form ball with each of the 16 pieces. Roll to 1/8th inch thick, 8-10" round. In a large skillet (heated) cook for 15 seconds, flip and cook the other side.

I would think that this can be made in the bread machine with no problem.

comments

Submitted by --jej on Thu, 2011-10-20 11:18.
kathyd, do you ever make this with white whole wheat flour? I've been buying a lot of the Kangaroo brand whole wheat pitas lately, and love them. Seeing this recipe makes me think, gee, jej, why don't you make your own??? Duh...

So, maybe put the milk, honey, margarine and salt into the bread machine? After yeast is added and starts bubbling, add the all rest and click on dough cycle. Does that sound reasonable? Of would you suggest otherwise?

I'm already imagining folding one of these rounds in half with romaine and a bit of horseradish mustard and munching away... or I might roll it around one of the Dubuque extra lean franks that I love, after slipping the frank into the heart of a couple of romaine leaves and a touch of mustard... Or... Making my own pitas sounds so good. Thanks. jej

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