Tyler Florence's Pita Bread (Bread Machine, Dough Cycle)

P.B.&Jayne's Note:

I don't know if Tyler Florence would approve of the use of a bread machine to knead his pita bread recipe. I think it works wonderfully. Fresh pita bread is like a loaf of homemade bread. The flavor, texture and fragrance can't be compared with the store bought variety. I think this goes well with Paula Wolfert's Hummus which I also submitted to RecipeZaar. This recipe uses a Pizza Stone but I think you might possibly use a hot cookie sheet with good results. Prep time is bread machine time.

• Total Time: 2 hrs 35 mins
• Prep Time: 2 hrs
• Cook Time: 35 mins

Ingredients:

Serves: 8

Yield: 8.0 pitas

• 1 ½ cups warm water
• 1 teaspoon olive oil
• 3 ½ cups bread flour , plus more for dusting
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 ¼ teaspoons active dry yeast

Directions:

1. Combine ingredients in a bread machine. Set for a 2 pound dough cycle.
2. Toward the end of the dough cycle place the pizza stone on the lowest oven rack and pre-heat it to 500 degrees.
3. When the dough is ready punch it down and divide it into 8 balls, keeping it all lightly floured and covered.
4. Rest the covered balls for 15 minutes.
5. Roll each ball into an eight inch circle, one quarter inch thick, making sure circles are totally smooth, with no creases or seams. Do not stack the disks but keep them covered.
6. Put 2 pitas on the hot stone and bake them 4-5 minutes, until they're puffed and a pale golden color. WATCH CLOSELY. They cook really quickly.
7. Cool on rack 5 minutes. They will naturally deflate, leaving a pocket.
8. Wrap them in a kitchen towel to keep them soft.

Reviews

[Chef #1504948]

Just found and tried this recipe. Turned out awesome. I used a little lower temp ( 450 ) and used a non stick cookie sheet, baked for 3 minute then turn over for 1 more minute. Turned out lightly brown and tasted great. Thank for this tasty addition to my recipe box.

[mammajo]

these turned out good i have made them twice now

[Chef #1136410]

I found the dough to be a little soft for rolling out. Also when rolled out as big as 8 inches as called for, they stayed a little crisp. I rolled my second batch out to only about 5 or 6 inches and they were much better after being wrapped in a damp towel and placed in a brown paper bag for about 15 minutes.