Pita Bread

Pita is a round pocket bread widely consumed in Middle Eastern cuisine. The “pocket” in the pita bread is created by steam witch puffs up the dough and it is used to scoop sauces and dips such as hummus and to wrap kebabs, köfte or falafel.

Ingredients

• 1 tbsp instant yeast
• 1 1/2 cups water
• 1 -2 tsp sugar
• 3 cups flour
• 1 tbsp nonfat dry milk powder
• 1/2 tsp salt
• 6 tbsp oil

Directions:

Mix yeast, water and sugar.

Set aside.

In a large bowl, combine flour, dried milk and salt.

Pour in the oil and yeast/water mixture and stir well.

You might need to add more flour or water, depending on the absorbency of the flour.

Knead dough briefly, divide into 18 egg sized balls.

Place on a floured surface, cover and let rest for 15-30 minutes.

Roll one ball out and cook in a skillet until large “bubbles” form.

Flip pita over and cook the other side for a few more minutes.

Flatten it out with a spatula.

Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.

These freeze well.

Serve

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