Quick Pita Bread Recipes

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:

• In a big bowl combine flour and salt. Mix in olive oil and water.
• Knead into a soft and sturdy dough. It should be smooth. Cover the bowl and allow to rest for 40 minutes at room temperature.
• Form dough into about 7 equally sized balls. Roll out the balls to 1/2 inch thickness (note: these wont rise much, so make them as thick as youd like them to be in the end.).
• Place on a paper-lined baking sheet, brush with water and sprinkle with the sesame and nigella seeds.
• Bake in the preheated oven at 200°C/400°F for 15 minutes or until tester comes out clean.

Steps:

• Combine first four ingredients in a large bowl.
• Beat well about 1 minute.
• Then mix in the remaining flour, using just enough to make a soft, sticky dough.
• Turn out on floured board and continue to knead for 5 minutes.
• Divide into 8 balls.
• Roll out each one to about 1/4 inch thick and 6 inches in diameter.
• Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don't have it).
• Let rise in warm place for 25-35 minutes .
• Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned.
• Wrap immediately in a dishtowel for 3 or 4 minutes.