Homemade Pita Bread

I’m probably never going to have long, perfectly coiffed hair. No matter how many hours I spend looking at hairstyles on Pinterest, it’s just not going to happen.

I will also probably never be the life of the party. However, I may still surprise people with my unexpected wittiness every now and then, which almost makes up for the disappointment.

It’s highly unlikely that I will be approached on the street and asked about the lovely outfit I’m wearing. The interesting-ness/edginess of my clothing pretty much stops at the Vibrams.

But rather than get discouraged about all those things that I am not (beautiful, witty, stylish), I’m going to remind myself that even if I never get to wear my hair in a sock bun, I pretty much rock the buns that you put in the oven (both literal and figurative).

So there.

Yeah, I should stick with what works. Own it, as they say. “I may not be pretty and I may not be funny, but I sure can make a mean pita.” That’s going to be my new mantra. All day. Every day.

Homemade Pita Bread adapted from The Breadmaker’s Apprentice

3 cups all-purpose flour

1 tsp. salt

1 tsp. yeast

2 T. honey

2 T. vegetable oil

2/3-1 cup lukewarm water

Mix together all the ingredients in a large bowl. Hold back some of the water as you are mixing it in because you may not need the full cup. It should be moist enough that it should just come together into a ball. Once it has come together, move it to a lightly floured counter and knead it for about 10 minutes. The dough should be a little stiff and satiny (not tacky).

Transfer the dough to a lightly oiled bowl, cover, and let rise for about 90 minutes.

Once the dough has risen, turn the oven to 500 degrees and pull out your biggest cookie sheet. Transfer the dough to a clean counter, then use a knife to cut it into 8 fairly equal pieces. Roll the pieces into balls, the roll each ball of dough with a rolling pin until it is about 1/8th inch thick. Try to keep it as circular as possible. As you finish rolling out the dough, arrange them on your cookie sheet. I can usually fit 3 “loaves” on at a time. When there is no room for another loaf, pop the cookie sheet into the oven. Let the bread bake until it is puffed and browning in spots, 5-7 minutes. (While the first batch is baking, roll out the rest of the dough balls.) When the loaves are done, take them out of the oven, stack them on a plate, and fill the cookie sheet with the next batch. Repeat until all the loaves are baked. While the rest of the loaves are baking, whip up some hummus. Then try not to devour the whole batch of bread and hummus in one sitting. Just try.

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2 Comments

  1. Well, I can’t really speak to stylish, but your blog makes you seem beautiful and witty… And, the pitas are now on the meal plan.

    [Reply]

    lizzie Reply:

    Hope the pitas turn out for you. I love them so. And you are so kind. I’m glad I get to play a beautiful, witty person on the internet. 🙂

    [Reply]

  2. Yup. This is going to be a thing.

    [Reply]

    lizzie Reply:

    Because it’s soooooo good.

    [Reply]

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