Pita bread

Name: Pita bread
Total time: 7200 s
Yield: 8 servings
Cuisine: Kenyan
Ingredients: I cup water; 2 teaspoons yeast; 1/4 whole wheat flour; 2 1/2 all-purpose flour; 1/2 teaspoon sugar; 2 tables Oliver oil; 1 teaspoon Kosher salt

Ivy @mimiwanji

Nairobi

This season I'm more fascinated with Indian cuisine. The spices, the colour and the taste

Ivy @mimiwanji

Nairobi

This season I'm more fascinated with Indian cuisine. The spices, the colour and the taste

Saved

Ingredients

2hr

8 servings

I cup water
2 teaspoonsyeast
1/4whole wheat flour
2 1/2all-purpose flour
1/2 teaspoonsugar
2tables Oliver oil
1 teaspoonKosher salt

Saved

Steps

2hr

1

In a mixing bowl, add 1 cup lukewarm water, yeast and sugar. Whisk in the whole meal and ¼ cup all-purpose flour. Place the bowl in a warm place. For 15minutes.
2

Add salt, oil and nearly all the flour(leave ½ cup for dusting). with a wooden spoon stir until it forms a shaggy mass. Knead inside the bowl for 1 minute.
3

On a clean surface, Knead lightly for 2 minutes, until smooth. Cover and let the dough rest for 10 minutes, then knead again for 2 minutes.
4

Oil the mixing bowl and put the dough back. Cover tightly with plastic wrap, then cover with a towel. Leave the dough to double in size
5

Punch down and divide it into 8 equal pieces. Form each piece into a small ball. Cover with a damp towel and leave for 10 minutes.
6

Remove one ball and press into a flat disk with a floured rolling pin. Roll to 6-8 inch diameter about ⅛ inch thick.
7

Heat a cast iron skillet over medium-high heat. Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form.
Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip
8

Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket