MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pita Bread
Categories: Breads, Middle east
Yield: 12 Pitas

2 c Water (380 ml);
- room temperature
2 1/4 ts Active dry yeast (7 g )
1 tb Maple syrup (15 ml)
4 tb Olive oil (60 ml)
3/4 c Whole wheat flour (100 g)
4 1/2 c All-purpose flour (560 g)
2 ts Salt (12 g)

Preparation time: 40 minutes
Cooking time: 4 minutes

Tender and warm, with a perfect pocket in the middle, this easy
homemade pita bread recipe gives your wraps, dips and sandwiches an
upgrade!

In a large bowl, combine the water, yeast, and maple syrup. Stir
gently and let stand for 5 minutes, until lightly foamy.

Add the olive oil, whole wheat flour, all-purpose flour, and salt. Mix
until a shaggy dough forms.

Knead by hand or with a mixer for 6 to 8 minutes, until the dough is
smooth, elastic, and soft. The dough should feel supple and only
slightly tacky, but not sticky.

Shape the dough into a ball and place it in a lightly oiled bowl.
Cover and let rise in a warm place for 1 to 1-1/2 hours, until
doubled in size.

Turn the dough onto a lightly floured surface and divide into 12 equal
pieces. Shape each piece into a smooth ball.

Cover and let rest for 20 to 30 minutes. This rest allows the gluten
to relax so the dough rolls out easily and puffs properly.

Lightly flour the surface and roll each ball into a round 6 to 7"
wide, about 1/8" thick. Keep the thickness even to encourage proper
pocket formation.

Preheat the oven to 450 to 480?F (230 to 250?C) with an empty baking
sheet or pizza stone inside. The baking surface must be very hot for
proper puffing.

Place the rolled pitas onto parchment paper and carefully transfer
them onto the hot baking surface.

Bake for 4 to 6 minutes, until fully puffed and lightly golden. Do not
overbake, as this will dry them out.

Remove from the oven and immediately stack the pitas. Cover with a
clean towel to keep them soft and flexible.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/pita-bread-recipe/>

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