PiTa Bread

Broccoli, cheese, chicken sausage & avocado

    

 Pita bread usually have pockets you can open and fill the inside. 

 I decided not to split these open and just cut them in half and toast it.

Scrambled eggs 

 

 I don't really like cooking foods that are too complicated -I like delicious & simple. But I did want to try and make these pita breads from a pretty good bread book I have. Most of the recipes are very simple, but I did find this pita bread recipe to have more steps than I'd prefer. Well it was one of those days I decided to go with the challenge. I'm not sure if I'll make them again, or anytime soon - that's for sure! Also, I want to make more whole grain breads appose to white anyway. 

Ingredients:

* 3 cups white bread flour - plus extra for dusting
* 1 1/2 tsp salt
* 1 tsp superfine sugar
* 1 tsp active dry yeast
* 1 tbsp olive oil - plus extra for brushing
* scant 1 cup lukewarm water



Step 1.) Sift the flour and salt together into a bowl and stir in the sugar and yeast.  Make a well in the center and pour in the oil and lukewarm water.  Stir well with a wooden spoon until the dough begins to come together, then knead with your hands until it leaves the side of the bowl.  Turn out onto a lightly floured counter and knead well for about 10minutes, until smooth and elastic.

Step 2.) Brush a bowl with oil. Shape the dough into a ball, put it into the bowl, and put the bowl into a plastic bag or cover with a damp dish towel.  Let rise in a warm place for 1 hour, until the dough has doubled in volume.

Step 3.) Turn out onto a lightly floured counter and punch down with your fist.  Divide the dough into 6 or 8 equal pieces, shape each piece into a ball, and place on a cookie sheet.  Put the sheet into a plastic bag or cover with a damp dish towel and let rest for 10 minutes.

Step 4.) With floured hands, slightly flatten a dough ball and roll out on a lightly floured surface to an oval about 6 inches/15cm long and 1/4 inches/5 mm thick (I just eye balled it). Place on a lightly floured dish towel, sprinkle lightly with flour, and cover with another dish towel. Repeat with the remaining dough balls and let rise for 30 minutes.

Step 5.) Meanwhile, put 2 or 3 cookie sheets in the oven and preheat to 450F/230C. Transfer the pita breads to the heated cookie sheets, spacing them well apart, and bake for 5 minutes, until puffed up and golden brown.  Transfer to wire racks to cool slightly, then cover with a dish towel to keep them soft.

Makes 6-8 Pita Breads