In tradition, and in daily life, bread is held to be a divine gift from God. Arabs eat bread with every meal, claiming that they cannot taste other foods without it. It is used for picking up meat, vegetables, and salads, and serves as a scoop for sauces, dips, yogurt, and other semi-liquids. It is ideal for enjoying any type of appetizer. When a pita is cut into two, the top and bottom separate easily and the halves form pockets, which can be filled with just about anything you like. Spicy Falafel Patties (page 108) and/or a salad is a classic filling option. This flat bread is found, in the main, in the Greater Syria area but is also today, one of the many types of bread to be found in all the Arab Gulf countries. While baking, the pita breads will puff up like a balloon and will collapse when cooled. Pita bread may be eaten immediately, or frozen for long-term storage. For short-term storage, the cooled breads should be sealed in plastic wrap or a plastic bag. To freeze pita bread, cool them and then place them in airtight plastic bags. Remove as needed and thaw at room temperature. The bread, when ready to eat, may be quickly warmed in the oven. Try it with Creamy Yogurt Spread (page 29) when the bread is just fresh out of the oven.
MAKES: about 1 dozen pitas
PREP TIME: 40 minutes
STANDING TIME: 3 hours 10 minutes
COOKING TIME: 20 minutes
INGREDIENTS:
- 4 cups (480 g) all-purpose flour, plus more if needed
- 1/2 teaspoon salt
- 2 tablespoons extra-virgin olive oil, plus extra for oiling dough
- 1/2 oz/14 g (2 envelopes) active dry yeast dissolved in 1/2 cup (125 ml) warm water and 2 teaspoons sugar and allowed to stand for 10 minutes
- 11/4 cups (300 ml) lukewarm water
INSTRUCTIONS:
- Place the flour, salt and 2 tablespoons of the oil in a mixing bowl. Mix together and make a well in the center. add the yeast mixture and the lukewarm water. Knead until smooth and elastic, adding some extra water or flour if necessary. Shape into a ball and brush the entire outside of
the ball with the olive oil and place in a bowl. Cover with a tea towel and place in a warm spot. Allow to rise until double in size, about 11/2 to 2 hours. - Form the dough into balls the size of small oranges, rolling them gently between your hands. Place each on a dry cloth in a warm place and cover with a tea towel. Allow to stand for 30 minutes.
- Working on a lightly floured surface, roll out the balls into circles about 1/4 inch (6 mm) thick. Allow to rest covered with a tea towel for about 30 minutes.
- Preheat the oven to 500°F (260°C) with the oven rack in the center of the oven. Place the dough circles directly on the oven rack and bake for 5 to 7 minutes. Loaves may be placed under broiler for a few minutes for darker bread, if preferred.
