Pita bread is like coffee. It’s either good or bad- no middle ground.
Pita bread from a Lebanese restaurant? All puffy and billowy, all soft and chewy? So good.
Pita bread from a grocery store? Wrapped in plastic, all tough and stale? So bad.
This recipe isn’t as good as the “real thing”, but it’s mighty close!
Have I mentioned my fear of yeast? You’ll notice that the bread recipes on this blog are minimal. We’re heavy on the scone/muffin recipes, but actual bread? I have a flat bread, a focaccia and a pizza crust recipe. That’s it. None requiring ample rising. I’m too impatient, I guess…
But if I, self proclaimed yeast failure, can manage this bread, so can you.
It has the 4 most important qualities to any good recipe:
2. On hand ingredients
#’s 1 and 3 are especially important as I’m frequently making dinner with one child strapped to my leg and the other generally getting into mischief…
J Man- the king of “selfies”…
No Fail Pita Bread
1 1/2 cups AP Flour
1 cup WW pastry flour
1 packet yeast
1 1/2 tsp salt
1 TBS sugar
2 TBS olive oil
1 cup warm water
Combine AP flour and all dry ingredients (not WW flour). Mix well, them add oil and water. Slowly incorporate WW flour until all combined.
Separate dough into 8 sections and let rise in a towel covered bowl for 20 ish minutes in a warm place.
Roll out dough to size of a corn tortilla. Bake directly on the oven racks in a 500 oven for 2 minutes, then flip over and 2 more minutes.
Check out other “yeasty” recipes at Better With Veggies