Breads
Pita Bread for CPZ-120
Makessix 8-inch pitas
Pita Bread for CPZ-120
Makessix 8-inch pitas
The key to achieving the signature pocket in a pita bread is a smooth dough and a very hot oven and baking pan.
Nutritional information per pita:Calories 199 (25% from fat)
carb. 33g
pro. 5g
fat 6g
sat. fat 1g
chol. 0mg
sod. 429mg
calc. 6mg
fiber 2g
carb. 33g
pro. 5g
fat 6g
sat. fat 1g
chol. 0mg
sod. 429mg
calc. 6mg
fiber 2g
Ingredients
- 1¾teaspoons active dry yeast
- pinch granulated sugar
- 1cup warm water (105˚F to 110˚F)
- 2cups unbleached, all-purpose flour
- 1cup whole-wheat flour
- 1½teaspoons kosher salt
- 1tablespoon olive oil
Preparation
- Put the yeast and sugar in a liquid measuring cup, and then stir in the water. Let stand for 5 to 10 minutes until foamy.
- Add the flours and salt to the work bowl of a food processor fitted with a metal chopping/dough blade. Process for about 15 seconds to sift.
- With the machine running, add the yeast mixture and the olive oil through the feed tube. Process until a dough ball forms. Once the dough forms a ball, continue to process for about 40 seconds to knead.
- Turn the dough out onto a clean work surface and continue to knead by hand. The dough should be smooth to the touch. If the dough is too sticky, knead in a bit more flour; if too dry, add a little bit of water. Transfer to a clean bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
- Once doubled, divide the dough into 6 even pieces. Lightly flour a clean work surface with flour and shape each piece of dough into a ball. Cover the dough with plastic and let rise for about 30 minutes.
- Preheat the pizza oven to 600°
- Roll each ball into an 8-inch circle. Bake directly on the baking stone until lightly golden and puffed, 4 to 5 minutes.
