Just as another side note my first batch did not puff up very nicely. It is really necessary to make sure they are an even thickness in order for them to be able to puff up. They really are amazing to watch.
Without further ado...here is the recipe:
Wimbush Family Pita Bread
1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden (My change - Bake 5-6 minutes at 500*). Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden (My change - Bake 5-6 minutes at 500*). Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.
These store for up to two days well wrapped or frozen for three weeks.
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