Pita

Page 56

Cuisine: Middle Eastern | Course Type: Breads

(1 review)

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Recipe Review

This is a pretty standard pita recipe, with a little sugar, a nice glug of olive oil. The method is laid out with precision--I think this is actually a foolproof recipe for making really good pita. I made mine using rapid rise yeast (the recipe prefers fresh) and using the stand mixer. I followed the instructions re: proofing and shaping. I baked mine on a stone and was delighted with the way they puffed. Once out of the oven, I placed them in a sealed bag as suggested. Really good! And still fresh tasting the next day. I think this will become my preferred method.

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