Four Ingredient Pita Bread

The other night we planned to make shish tawook sandwiches again for dinner. I was browsing through my pins and was excited to find this pita recipe I pinned awhile back. Pitas go perfect with shish tawooks. Our kitchen is not back to fully stocked yet but I do happen to have yeast, water, salt & flour. I had a plan. I love having a plan. I got home, ready to make pitas. Then I remembered my Kitchen Aid is broken and the replacement hasn’t come yet. That means I don’t have a dough hook. But, wait. My hand mixer came with a dough hook attachment! Problem solved. I dug through the drawer for a good two minutes before I accepted the fact that I had put the dough hook attachment in the donation box thinking I would never use it. Plan foiled. Again.

I had my mind and heart set on making and eating pita bread so I decided to make it work. I used the regular beaters on my hand mixer for a couple minutes then resorted to hand kneading the dough. I also don’t have a rolling pin, but I do have a vodka bottle. Pretty much the same thing, right? Obstacles be damned, I was going to have pita bread. And I did. And it was very good. They didn’t puff up as much as they probably should have, but warm out of the oven they were delicious. I ate them with garlic paste & it tasted very much like the pitas our favorite Arabic restaurant serves. I plan to try again once I have a dough hook.

Four Ingredient Pita Bread

 

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Cook time

15 mins

Total time

15 mins

 

Four Ingredient Pita Bread - so easy & so good!

Author: Melissa | Persnickety Plates

Serves: 11 pitas

Ingredients

• 1 tablespoon yeast (I used active)
• 1¼ cup warm water
• 1 teaspoon salt
• 3 to 3½ cups flour

Instructions

1. Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer.
2. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
3. Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I made 11 of different sizes. 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’.
4. Let rest on the floured surface 30-40 minutes until slightly puffed.
5. Preheat oven to 425F.
6. With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. 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.
7. These store for up to two days well wrapped or frozen for three weeks.

Notes

Recipe from Under the Highchair

3.3.3077

Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer.

Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I made 11 of different sizes. 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’.

My makeshift rolling pin & dough hook. This was after I washed my hands once.

Let rest on the floured surface 30-40 minutes until slightly puffed.

With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. 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.