Breakfast Pita

Since I have stopped eating dairy in 2009, I had to abandon my breakfast of choice: milk with sugar and buttery French brioche. Fortunately, living in Asia made the transition to savory breakfast not that hard and I honestly think it would be difficult for me to come back to eating sweet things first thing in the morning.
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Now, I love pita. It’s fluffy, moist, and so satisfying with scrambled eggs, ham or basically anything. However, store bought pita… good but not good. So I went online, researched a few ways of making pita and started experimenting to obtain a pita dough that was delicious, homemade, fresh AND that would keep all week long in my fridge without going bad.

  • Servings: 8 large or 10/12 small pitas
  • Difficulty: it's a breeze
  • Print

You will need

  • 420g flour – all pupose is fine but I find it tastes so much better with semi integral flour.
  • 240mL room temperature water
  • 2g dry yeast
  • 2 tsp salt

Preparing the dough

1.In a large bowl mix in the water and the yeast. Leave to activate 5 to 10 minutes if needed.
2. Add in the flour. Start mixing, then add the salt.
Why should you never mix in the salt directly with the yeast? Yeast consumes starches and sugars and release them as carbon dioxide, which is why the dough raises. Salt helps strengthen the gluten mesh, which is what gives elasticity to your dough and effectively traps the CO2. However, yeast and salt are not really friends. Salt slows down the growth of yeast and can actually kill it in the worst case. This is why adding flour before salt will act as a buffer between the two and save poofing.
3. Knead the dough for 10 minutes. Then let it rest covered, in a warm place for 2 hours.
4. The dough should have doubled its size, kneed it a few more minutes to remove air bubbles. At this point, you can store it in an airtight container for up to a week.

Cooking time!

 

1. Heat up a frying pan or a crepe pan on high heat. No oil is needed
2. take a piece a your dough. roll it out into a rather thin “pancake”
3. Cook it 2 to 4 minutes each side depending on the heat of your stove. The Pita should puff up and should be able to fill it with delicious stuffings.
4. Enjoy!

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