This recipe is for soft, flat bread pitas, rather than the pocket kind. I make these using the same bread recipe I use for Garlic Bread Sticks, pizza crust, rolls, and regular white bread.
To make these, follow the recipe linked above to the point that the dough has risen. After the first rising, divide the dough into 16 portions. Roll or pat each portion into a circle about about the size of your outstretched hand. They don't have to be perfectly round. Each time I make them, the first 2-3 are pretty ugly, but the more you do, the better you get at it. I never use flour for rolling out bread dough, but I do find it helps to spray your surface with a little olive oil or non-stick spray once in a while.
As you roll these out, cook them in a dry skillet over medium high heat just until set and flecked with brown spots. It helps to have a second pair of hands -- one to roll the dough and one to cook it, but if you work quickly, you can get the job done by yourself.
We like these breads as an alternative to tortillas in soft tacos, for Greek Pork Pitas, and really, for just about any kind of sandwich. They are also good spread with butter instead of plain sliced bread.
Monday, April 21, 2008
Posted by Annie Jones at 1:45 PM