Posted by: Jonjon | February 2, 2009

Pita Bread = Peppy’s Pita Bread 9.5/10




Pita Bread = Peppy’s Pita Bread 9.5/10

February 1 2009

http://allrecipes.com/Recipe/Peppys-Pita-Bread/Detail.aspx

INGREDIENTS (Nutrition)
• 1/4 cup and 1 teaspoon warm water (110 degrees F/45 degrees C) 65ml
• 3/4 cup all-purpose flour 95g
• 1/4 teaspoon salt 2g
• 3/4 teaspoon vegetable oil 4ml
• 1/4 teaspoon white sugar 2g
• 1/4 teaspoon active dry yeast 2g

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 pitas.
1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Conclusion
This was the best bread that I have ever baked. I don’t like bread that much, unless it is flavored by something extraordinary. But this was the best basic bread recipe. If you roll these pitas quite thin, they become quite crunchy, and if you roll them thick and then put in paper bag, they will become soft, and they all have hollows inside so you can put whatever you want, how convenient! Taste wise, the thin ones were crunchy and tasty, and the thicker ones where quite chewy with a nice texture. I baked them for 4 minutes. Because my thermometer only goes up to 250 degrees, I just turned it off at 250 degrees and let the temperature increase for 4 minutes whilst I put the pita breads in. They started browning, and as soon as they did they were done. My pitas didn’t really double in size, I guess it was because my room temperature were not hot enough.

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