Pita bread is consumed in Turkey, where it is called “pide bread”, Greece and Romania. The word pita is a Greek term, which means “flat” and spelled “pitta bread” in English. In addition to being flat, pita bread generally has two layers which, after baking separate to form an internal pocket. This pocket occurs because of the extremely high temperatures at which the bread is baked.
- 250 ml Lukewarm water
- 1 tsp Sugar
- 1 tsp Salt
- 420 g German #550 flourangiesrecipes
- 4 g Instant dry yeastangiesrecipes
- To make the dough in a bread maker, put all of the ingredients into the bread machine in the order listed, select the “dough cycle” and press “start” . The bread maker stops the process after the first rising.
- Upon completion of the dough cycle turn the dough onto a floured work surface. Knead the dough until all the air has been removed and divide it into 6 or 12 pieces. Round each into a small ball and then flatten them to make 1.5mm thick disks. Cover the dough with plastic wrap and allow them to rest for about 30 minutes.
- Now place a baking tray on the middle rack of the oven and preheat the oven to 220C/450F. Arrange pita dough on the baking tray and bake for 6 or 8 minutes until lightly brown. You will need to bake them in two bathes. Remove from oven and place on a tray covered with a clean dishtowel, with another clean towel on top. When thoroughly cooled, pitas can be stored in plastic bags.