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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 4 |
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Directions: Put in Bread maker on "DOUGH" cycle.
WHEN FINISHED:
Divide dough into little balls, I usally get between 16 and 22 balls because we like little pitas. Place the balls on a floured surface and cover them with slightly damp towels while you roll out 1 ball at a time.
Gently press each ball flat with fingers, keeping it well rounded. On a floured surface, use rolling pin to roll each round from center to outer edge...to form perfect circle, not quite 1/4 inch thick...3 to 5 1/2 inches for small . . . 8 1/2 in. or so, for larger...try not to have any creases or cracks..or pitas won't puff. (But not to worry, they're delicious even if they DON'T puff!
As each loaf is rolled, place on floured surface and cover with clean, dry towel, do not let the surface of the loaves dry out. Let loaves rise in warm draft-free area for 30 to 45 minutes. Fifteen minutes before loaves have finished rising, put a cookie sheet in oven and preheat oven to 500 degrees. Place pitas on hot cookie sheet and bake for 3 1/2 to 4 minutes. Believe me, they bake in a HURRY! You CAN turn them over to brown on both sides if you like, but I don't think it's necessary. Remove from oven and wrap in a towel. When cool, store in a plastic bag in the frig. I reheat mine by putting them in the microwave for 20 seconds. Again, once you get the hang of this, it's a snap. WELL WORTH THE EFFORT! They make GREAT little Pizzas! They're SOUPER with a bowl of soup! FANTASTIC stuffed with salad, coucous and raisins, and they make a great dessert when stuffed with fruit, a little maple syrup, or WHATEVER!
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