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Wednesday, October 17, 2012


After making several batches of pitas 
from my master dough I have used 
these tips... 
AND made it a whole lot easier!!!!!

Imagine found here
I use my master dough to make pitas but  
will pinch off 2 portions-
I use 
"Bule" Master Dough

  1. Roll out in a rope, and pinch off 10-12 small pieces. 
  2. Place balls on floured surface. 
  3. Let sit covered for 10 minutes. 
  4. Preheat oven to 450 deg F- 
  5. Make sure rack is at the very bottom of oven 
  6. Be sure to also preheat pizza stone.
  • Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick
  • Once placed in oven add 1/2C water to broiler pan to create steam 
  • Bake each circle for 4 minutes until the bread puffs up. 
  • Turn over and bake for 2 minutes more.  
  • Remove each pita with a spatula from the baking sheet and add additional pitas for baking. 
  • Take spatula and gently push down puff
  • After cooled, immediately place in storage bags.

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer

Be sure to use THICK freezer bags when storing in the freezer.

I even will wrap pitas in paper towels 
to prevent the ice crystals from forming 
on pitas and making them soggy. 

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