{"id":158,"date":"2009-03-31T11:59:04","date_gmt":"2009-03-31T18:59:04","guid":{"rendered":"http:\/\/urbanhomesteader.wordpress.com\/?p=158"},"modified":"2023-04-18T19:58:37","modified_gmt":"2023-04-19T01:58:37","slug":"make-your-own-tender-perfectly-puffed-pita-breads-for-pennies","status":"publish","type":"post","link":"https:\/\/www.happysimpleliving.com\/make-your-own-tender-perfectly-puffed-pita-breads-for-pennies\/","title":{"rendered":"Make Your Own Tender, Perfectly Puffed Pita Breads – for Pennies!"},"content":{"rendered":"\n

After reading about homemade pita bread<\/a> on the King Arthur Flour website, I was obsessed with making a batch from scratch. <\/p>\n\n\n\n

I love pita bread, and was spoiled years ago by warm, fresh-from-the-oven pitas in Athens. I haven’t yet found pita bread nirvana here in Colorado. Even at one of Denver’s largest Middle Eastern grocery stores, the pitas are chewy and a bit cardboardy.<\/p>\n\n\n\n

The good news is, DIY pita breads are easy to make and INCREDIBLY delicious. They taste amazing straight from the oven, or served with creamy homemade hummus<\/a>. <\/p>\n\n\n\n

Using the King Arthur Golden Pita Bread Recipe<\/a> as a guideline (and based on research that recommended a mix of no more than 33% whole wheat flour for reliable rising), I substituted 1\/2 cup of whole wheat flour and 1\/2 cup of spelt flour for one cup of the all-purpose flour. <\/p>\n\n\n\n

I didn’t have any King Arthur’s Dough Improver so I added a pinch of baking powder. Once the dough was ready to bake, I divided it into 8 portions and flattened the first ball slightly with my fingers like this:<\/p>\n\n\n\n

\"pita1\"<\/figure>\n\n\n\n

Then I rolled the dough as evenly as possible into a round that was about 6 inches:<\/p>\n\n\n\n

\"pita2\"<\/figure>\n\n\n\n

Based on the comments on the King Arthur blog, I positioned a metal rack over a foil-lined baking sheet and preheated it in a 500-degree oven. Once it was hot, I slid the pita dough on the rack:<\/p>\n\n\n\n

\"pita3\"<\/figure>\n\n\n\n

Amazingly, every pita bread puffed perfectly after 3 to 4 minutes in the oven!<\/p>\n\n\n\n

\"pita4\"<\/figure>\n\n\n\n

Finally, as I took the pitas from the oven I tucked them in a clean dishtowel to keep them soft:<\/p>\n\n\n\n

\"pita5\"<\/figure>\n\n\n\n

We ate some of the pitas right away, by splitting them in half, stuffing them with roast beef and cheese, wrapping them in foil and cooking them in the oven for a minute or two until the cheese melted. <\/p>\n\n\n\n

Then we added sliced avocado and tomato and ate them warm from the oven. They were the kind of pitas you dream about — fresh, warm, soft and lightly browned — and oh, so delicious!! <\/p>\n\n\n\n

I stored the remaining pitas in a zip-lock plastic bag, and the next day when we reheated them in the oven (wrapped in foil, sprinkled with a couple of drops of water) they were almost as good as the first. I do recommend eating them as soon as possible after you make them!<\/p>\n\n\n\n

Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

… Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"","last_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[11],"tags":[282,287,452,100,111,132,148],"class_list":["post-158","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-baking","tag-bread","tag-flatbread-recipe","tag-greek","tag-homemade","tag-pita","tag-scratch","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33","no-featured-image-padding"],"yoast_head":"\nMake Your Own Tender, Perfectly Puffed Pita Breads - for Pennies! - Happy Simple Living<\/title>\n<meta name=\"description\" content=\"Make your own tender, perfectly puffed pita breads! 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