Description: (Pita Bread)
This pita bread is from the regions of Lebanese and Syrian.
It is also known as a flat bread.
Servings: 8 loaves
1/2 ounce active dry yeast
1 teaspoon sugar
2 1/2 cups warm water
8 cups plain flour
2 1/2 tablespoons vegetable oil
2 teaspoons salt
3 tablespoons oil
Dissolve the yeast in 1/4 cup of the lukewarm water. Stir in
the sugar. Set aside in a warm place. Leave it until it begins to
rise up and foam. This will take about 15 minutes.
Sift the salt and flour together into a large, warm mixing bowl..
Form a well in the center of the flour mixture. Pour the yeast
into the center. Gently mix the yeast into the flour. Mix by hand,
adding small amounts of warm water if necessary.
Knead until this becomes a soft dough. Transfer the dough from
the bowl to a floured pastry board and continue to knead until it
is smooth and shiny. This will take about 15 minutes. Knead 2 tablespoons
of oil into the dough. Roll into a large ball. Rub the remaining
one tablespoon of oil over the surface of the ball. Return to the
bowl. Cover with a moist cloth. Set in a warm place to rise. Leave
it about 1 1/2 hours until it doubles in size.
Pre heat the oven to maximum heat at a minimum of 30 minutes
before using. Punch down the dough. Pull the edges up to form another
ball. Transfer to a lightly floured board and knead 2 minutes.
Divide into 8 equal portions and roll each portion into a ball.
On the floured board flatten each ball and roll with a heavy rolling
pin into flat round shapes approximately 1/4 inch or 6mm thick.
They should be about 12 inches in diameter. Place the flattened
bread rounds on a lightly floured cloth. Cover this with another
floured cloth set in a warm spot to rise again to double their size.
This should take about 30 minutes.
Pre heat the baking tray in the oven for 5 minutes. Carefully
rub the tray with oil.
Place one round at a time on the baking tray. Cook 5 - 9 minutes.
The bread should swell in the middle and become a light brown in
color. Remove from the oven and wrap in a clean cloth to keep moist.
The swelling will disappear when the bread is removed from the oven.
Continue this procedure with the remaining rounds.
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