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(4.33 out of 5)Pita Perfect: Stove Top Version #1
April 1st, 2008 by markdownmom
There are two basic ways to “bake” pita bread: on the stove top and in the oven. Pita on the stove top is usually thinner and does not create a pocket, but can be used more like a chalupa and folded to form the pocket for ingredients. This recipe for stove top pita bread is made from two flours, one is bread flower and the other wheat for an additional healthy additive. The best pan to do this on the stove is a cast iron pan; however, any frying pan with a large surface can be used. Do not grease the pan. Makes 8 pitas.
Pita Perfect
Ilone & Jeannie’s Version #1
Stove Top
Dry Ingredients
1 Pkg. of Active Dry Yeast
½ Cup of wheat flour
2 Cups of Bread Flour
Wet Ingredients
1 Cup Warm Water
2 tsps. Honey
¼ Cup Plain Yogurt
1½ tspns. of salt
Method: Activate the yeast in the warm water until you see the yeast foaming. Best to keep it in a warm place to speed this process. Add the honey since the yeast feeds off of sugar. In a bowl mix the yeast, honey, plain yogurt. Then add the wheat flour, bread flour, and last the salt since salt will stop the yeast process.
Knead slightly until dough is smooth and elastic and not sticky. You may have to adjust quantities since humidity and temperature can play its’ part in the consistency. Cover and let dough rise for 30-45 minutes.*
Turn dough onto lightly floured surface and knead by bringing the dough toward you with your fingers and pushing the dough with the heel of your hands.
Create a round ball and separate into 8 equal pieces with the edge of a scraper. Roll into a ball and take each ball and roll each linto a 6″ circle with a roller.
For stove top cooking, the dough is slightly thinner than the oven version to accommodate this method of cooking. Place the stretched dough ilnto an ungreased, skillet at medium-hi temperature. Cook for 30 seconds, or until the pita forms bubbles and is easy to flip to the other side. Flip pita and cook for about 2 minutes, and flip again until both sides are slightly brown. Remove from skillet and brush before making the sandwich with olive oil and sprinkle with a a little salt. Add your favorite ingredients to the olive and salt side and fold like a chalupa.
* Can refrigerate dough at this point up to 2 days.
Thanks to Ilone Hamilton & Jeanie Pekkala, ISD #709 CE teachers
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