It is absolutely necessary that we have a quick and easy pita bread recipe on hand. I am a Greek American. We eat a lot of pita bread. This is a solid recipe. I have tasted better, but it takes much longer to make. With this recipe you can dip fresh pita into hummus 30 mins after it mixes in the machine.
Recipe from, Bread Machine: How to Prepare and Bake the Perfect Loaf, by Jennie Shapter. My bread machine works overtime, often the dough kneading around is from this book. Very easy instructions and a wide variety of breads. This is my bread machine bible.
scant 1 cup water
1 tablespoon olive oil
3 cups unbleached white bread flour
plus extra for sprinkling
1 1/2 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon rapid-rise dry yeast
1. Pour the water and oil into the bread machine pan. If your instructions specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients. Add the flour, ensuring it covers the water.
2. Add the salt and sugar in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting; use basic or pizza dough setting (if available). Press Start.
3. When the dough cycle has finished remove the dough from the machine. Place it on a lightly floured surface and punch in down gently.
4. Divide the dough into six or ten equal size pieces, depending on whether you want large or small pita breads. Shape each piece into a ball.
5. Cover the balls of dough with oiled plastic wrap and let them rest for about 10 minutes. Preheat he oven to 450 degrees F. Then place three baking sheets in the oven to heat.
6. Flatten each piece of dough slightly, and then roll out into an oval or round, about 1/4 inch thick.
7. Lightly sprinkle each pita with flour. Cover with oiled plastic wrap and let rest for 10 minutes.
8. Place the pitas on the baking sheets and bake for 5-6 minutes, or until they are puffed up and lightly browned. Transfer the pita breads on to wire racks to cool.
I like to make them small if we use them for dipping and large if we eat falafels.
I found this fantastic White Bean Dip on The Reluctant Vegetarian blog. It is a recipe by Giada De Laurenentiis.
So tangy and zesty. I made a batch prior without lemon and parsley and it was rich and creamy. Fantastic both ways.
I also made hummus.
I haven’t measured and perfected my recipe, but I am working on it and will post ASAP. I do like to add fresh basil and top with sundried tomatoes.
All recipes are vegan and kid approved.