{"id":786,"date":"2008-12-03T15:47:57","date_gmt":"2008-12-03T20:47:57","guid":{"rendered":"http:\/\/www.peterandrewryan.com\/baking\/?p=786"},"modified":"2009-08-02T22:54:12","modified_gmt":"2009-08-03T03:54:12","slug":"pita-bread","status":"publish","type":"post","link":"https:\/\/www.peterandrewryan.com\/baking\/2008\/12\/pita-bread\/","title":{"rendered":"pita bread"},"content":{"rendered":"

\"pitas<\/a><\/p>\n

we didn’t have pita bread around the house growing up, but i had a friend who always brought sandwiches on it to school. we were only about 6 or 7 at the time, so when i asked what he was eating, i swore i heard “peter bread.” for years i seriously thought it was called peter bread. and even though it’s not actually named after me, i’ve grown to love it over the years.<\/p>\n

\"pita<\/a><\/p>\n

the dough is a cinch to make, and you can just keep a big bowl of it in the fridge and bake up batches whenever you’re in need of a sandwich to take to school or work. pita bread pretty much goes with anything, but fits especially well with middle eastern dishes. side note: i had my first falafel just over a year ago. why was i not told about them sooner?<\/p>\n

\"rising<\/a><\/p>\n

the thinner you roll out the dough, the puffier your pitas get once they heat the heat. no matter how many times i make them, i have to sit right in front of the oven and watch them blow up. it’s pure magic. they work very well on the baking stones, but a baking sheet works just as well. alternatively, you can bake your pitas right on the stovetop on a skillet. they don’t always puff quite as much as in the oven but are still soft, delicate and delicious.<\/p>\n

\"pitas<\/a><\/p>\n

\"pitas<\/a><\/p>\n

as a quick snack, i usually pair a pita up with a parsley and red onion salad with a little greek yogurt. also i like that if you open up the pita it looks like the jaw of a shark. awesome!<\/p>\n

\"pitas<\/a><\/p>\n

<\/p>\n

\n

pita bread<\/strong>
\n makes 4 large pitas or 16 individual pitas. from Artisan Bread in 5 Minutes a Day<\/a>. you can easily halve the recipe if needed.<\/p>\n

3 cups lukewarm water
\n 1 1\/2 Tbsp yeast
\n 1 1\/2 Tbsp salt
\n 6 1\/2 cups flour
\n cornmeal for pizza peel<\/p>\n

1. add yeast and salt to the water in a large bowl. mix in the flour until uniformly moist. there’s no need to knead. cover with a loose lid or towel and let rise for about 2 hours. at this point you can bake or store in the fridge (the dough is easier to work with after a few hours in the fridge).<\/p>\n

2. 20 minutes before baking, preheat the oven to 500F with a baking stone if you have one. just before baking, dust the surface of the dough with flour and cut off a piece (size is up to you). dust the piece with more flour and quickly shape it into a ball. using your hands and rolling pin, roll the dough out into a thin round (about 1\/8″ thick).<\/p>\n

3. slide the dough directly onto the baking stone or place on a baking sheet and bake for 5 to 7 minutes, until lightly browned and puffed. when you pull them out of the oven, wrap the pitas in a clean dish towl and set on a cooling rack to keep them soft.<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

we didn’t have pita bread around the house growing up, but i had a friend who always brought sandwiches on it to school. we were only about 6 or 7 at the time, so when i asked what he was eating, i swore i heard “peter bread.” for years i seriously thought it was called […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-786","post","type-post","status-publish","format-standard","hentry","category-bread"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfcoo-cG","_links":{"self":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/comments?post=786"}],"version-history":[{"count":20,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/786\/revisions"}],"predecessor-version":[{"id":894,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/786\/revisions\/894"}],"wp:attachment":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/media?parent=786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/categories?post=786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/tags?post=786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}