Finally, I have joined the brigade of bloggers putting up quick updates and short posts from their phone. A couple of days back I posted this photo on my Facebook page and a lot of people asked for its recipe. Considering that I already have about 50 (!) pending posts, this would have gone down the queue; but thanks to wanting to try out the WordPress app… Guess I should just give the recipe without further rambling. 🙂
Recipe adapted from the pita bread recipe on myjhola.com
You will need :
1 and half cup all purpose flour (you can also use 1 cup APF and half cup whole meal flour)
1/2 cup or more lukewarm water
2 tsp sugar
1 tsp salt
1 and half tbsp instant yeast ( you can decrease the amount of yeast to 1 tbsp in warmer weather)
1 tsp oil
In a cup, take the sugar, lukewarm water and yeast, mix it well and keep it aside for 10 minutes till the yeast is a little frothy on top.
In a mixing bowl, mix the flour, sugar and then add in the water and bind a soft but supple dough. The consistency of the dough should be similar to that of dough used to make phulkas. Add the oil in the end and knead to get a smooth dough.
Cover this bowl with a kitchen towel and keep in a warm spot for about an hour or till the dough doubles up.
Preheat the oven to 230 degrees. Knock the risen dough back, knead it again a bit and the. Divide it into three balls.
Roll out each ball into a circle about 10 cm in diameter. Its okay of the circle is not of a perfect shape, pita breads are supposed to be rustic!
Place each rolled out pita on a tray lined with parchment or silpat and bake in the preheated oven for 10 minutes. Towards the end of the ten minutes you will see the bread begin to puff up, lower the oven temperature to 150 degrees and put it on a toast mode (with both the top and bottom heating elements on).
The pita will puff up and have a beautiful browning on top. Take it out of the oven and serve hot with some hummus or make pita pockets out of it and use it to make sandwiches.