Pita Bread

 

I just finished up making two dozen Pita Bread.  

Have you ever made Pita Bread?  It's a hit in my family.  Some tips if you do decide to make it.

Pita Bread is relatively easy to make.  

Ingredients are Wheat flour, Olive oil, yeast, and salt.

Use your own recipe.  But here are some tips.

After you mix, knead, and raise for the time your recipe calls for, roll it into a roll.  This way you can cut in to even pieces.

Roll out.  Do not, I will repeat, do not roll too thin.  Otherwise the Pita will not create it's "pocket." I will roll mine to about 1/4 inch or a little less.

Try to keep creases out of your circles you roll out.  Again, if there are creases in the dough, the Pita will not form a pocket.

Roll out and place Pita dough circle  on a well-floured counter. If the counter is not well floured, your Pita will stick when you pick it up to bake.  If it sticks a bit, you will form creases in the dough.  Creases typically means, no pocket formation while baking.

 Cover with a towel and let sit while you work on the rest of the circles.

Bake the first ones you made first.

I feel those are the biggest tips I can give you on making Pita breads.  If your Pita breads do not make pockets, they are still good to eat as flat breads.  I've have had some Pita without pockets.  I used them to make mini pizzas!  Really good for that also.

Homemade Pita breads are excellent.  They are "way better" then the store bought ones.

When you have a warm Pita bread, try cutting one up in to small slices.  

Warm up in the microwave some raw honey and Olive oil. (maybe 1 teaspoon of raw honey to 2 teaspoons of Olive oil.) Mix them together.  

Dip your Pita bread in the mixture.

One of my favorite ways to eat Pita bread!  Eat it this way as a snack or a dessert.

Making Pita bread isn't real hard.  It just takes time and practice.

Enjoy your Pita bread!

For Watertown, SD residents, if you're not up to making your own Pita bread, you can order it from me.

Go to the homepage and select the appropriate PayPal button to order.

By Cynthia Bergsbaken

Cynthia's Sweet Eats

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April 11, 2020

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