Pita Bread Using The Master Recipe 309834

Steps:

• Refer to Recipe #309834 for instructions to prepare the dough necessary to make the pitas.
• TO BAKE: (Dough should be refrigerated for at least 24 hours).
• Twenty minutes before baking, preheat the oven to 500 degrees with a baking stone.
• Just before baking, dust a pizza peel with flour.
• With wet hands, pull up one end of the refrigerated dough (Recipe #309834). Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough. (Note a 1 pound piece of dough will make 4 pitas so adjust the amount needed as necessary.)
• Divide the dough into 4 pieces (no larger than 4 ozs. each) and shape into a ball by stretching the surface of the dough around to the bottom on all four side, rotating a quarter-turn as you go.
• Place the dough on a flour-dusted pizza peel, dusting the top with flour.
• With a rolling pin, roll the dough out into rounds with a uniform thickness of 1/8 inch. This is important, because if it's too think, it may not puff.
• With a quick motion, slide the pitas from the pizza peel directly onto the preheated baking stone.
• Bake for 5 to 7 minutes, until lightly browned and puffed.
• For authentic, soft-crusted results, wrap the pitas in a clean cotton dish towel and set on a cooling rack when baking is complete.
• The pitas will deflate slightly as they cool, however the space between the crust will still be there.
• Serve with your favorite filling.
• Once cooled the pitas can be stored in a zip-lock bag.

Steps:

• Mix the yeast and the warm water in a large bowl and let sit for 10 minutes. Stir in the agave syrup, salt and flour. Mix until well combined.
• Add in the oil and mix by hand or in a food processor for 6 to 8 minutes. Cover the bowl and let the dough rise for 90 minutes in a warm, dry place. Dough should double in size.
• Preheat the oven to 425 degrees F and if possible, use a baking stone.
• Punch the dough down and divide it into 8 pieces. Roll them into balls, then cover and let rest for 20 minutes to let the dough relax.
• Dust a clean work surface with flour, then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter. Cook on baking stone until puffed and starting to brown about 6 minutes each side. Spritz the oven with water, during baking, to create nice crisp pitas.

Steps:

• Combine the water, yeast and sugar in a small bowl or liquid measuring cup; stir gently to mix. Let stand until foamy, about 5 minutes.
• Stir the olive oil into the yeast mixture. Sift together the flour and salt into a large bowl. Make a well in the middle of the dry ingredients and add the yeast mixture. Stir together until a wet dough forms.
• Turn out the dough onto a lightly floured surface. Knead until the dough is smooth and bounces back when pressed, about 10 minutes. Form the dough into a large ball.
• Oil another large bowl and add the dough, turning to coat. Cover with a clean towel and let rise until doubled in size, 30 minutes to 1 hour.
• Set a pizza stone or pizza steel on a rack in the lower third of the oven; preheat to 475˚ F. Form the pita: Turn out the dough onto a lightly floured surface. Roll into a log, about 8 inches long; cut the log crosswise into 8 equal pieces. Roll each piece into a ball. Cover with a clean towel and let rest 15 minutes. Roll out each dough ball to a scant 1/4-inch thickness, 6 to 7 inches in diameter.
• Brush off any excess flour from the dough rounds. Place the rounds on the hot pizza stone, 2 at a time, keeping the remaining rounds covered with the towel. Bake until puffed and slightly golden, 5 to 6 minutes if using a pizza stone or 3 to 4 minutes if using a pizza steel. Remove from the oven; stack the pitas and wrap in a clean, dry towel so that they remain soft while you make the rest.

Steps:

• Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
• Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
• Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
• Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
• Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
• Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
• Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

Steps:

• Preheat oven to 375.
• Fill parbaked shells and bake until set.
• Any filling you wish to use.
• Serve warm or at room temperature.

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. , Divide dough into six pieces; knead each for 1 minute. Roll each into a 5-in. circle. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 500°. , Place upside down on greased baking sheets. Bake until puffed and lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.