February 6, 2010


Having become a recent fan of hummus, the next logical step was to try my hand at pitas. My first attempt was an utter failure - my second, a success. I'm not sure if the success was due to the changes I made in the recipe, or just experience, but who cares? They're delicious! Especially fantastic when stuffed with spicy hummus and baby spinach! As an added bonus, this is probably one of the most fun breads to make, since you get to watching it puff up in the oven. Thanks to the Fresh Loaf for the basic recipe.


1 c wheat flour
1 c all-purpose flour
1 c bread flour
1 1/2 t salt
1 T honey
1 packet yeast
1 1/2 c water

If using active dry yeast, activate it in warm water.

Meanwhile, mix the flours and salts together, then add the honey, water, and yeast. Stir until a loose ball forms. Remove to a floured surface and knead for about 10 minutes. Form into a boule. Grease a bowl and roll the dough in it to coat the dough with oil. Cover with plastic wrap and let rise until doubled, approximately 90 minutes.

Gently degass the dough and divide into six even pieces. Shape each section into a small boule, cover with plastic wrap and let sit for 20 minutes. Meanwhile, place a stone or an upside down cookie sheet in the oven and preheat the oven to at least 500. Hotter is better!

After the dough has relaxed, gently roll each section into thin circles. They should be between 1/8 and 1/4 inch thick.

Bake pitas 2 at a time on the stone or cookie sheet. They should puff up in 3-5 minutes. Remember, opening the oven allows heat to escape, so wait several minutes between batches.

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