Is it worth making Pita bread at home? ABSOLUTELY! Freshly baked pitas are far superior to shop-bought and are amazingly simple to make. Try them stuffed with raw veg, or dipped into humus. It’s a snack I have always liked!
Pita bread is generally made with wheat but can also be made in multigrain and whole wheat varieties. This is my personal recipe!
(Makes 10 pitas)
Combine lukewarm water with sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment. Let rest about 5 minutes, to “proof”.
Combine flour, salt, oil, shallot, to the yeast mixture. Knead with the dough hook of your electric mixer until dough is smooth and detaches from your mixer (it’s no longer sticky). Shape into ball, place in floured bowl, and cover with kitchen towel. Let rise 1 hour, or until dough has doubled in size. Punch down dough, cover, and let rise 30 minutes more.
Shape dough into 10 balls on floured work surface. Cover with kitchen towel, and let rise 30 minutes. Roll balls into circles. Cover, and let stand 15 minutes more.
While shaping the pitas, heat the oven to 200°.
Place the pitas directly on a baking sheet (as many as will fit), and bake for about 3 minutes. The pita is done when it has fully ballooned.
What is Kamut® flour?
Kamut® flour is a wheat flour, made from the ancient durum wheat relative. Consumers will generally not find this flour in a local grocery store, but it can be found in many natural foods and specialty stores, where it is sold by a variety of companies. This flour is generally considered to be an excellent option, since the grain is hardy and pest-resistant and can, in many cases, be grown organically with greater ease than traditional wheat.
Bakers can substitute this flour for any recipe calling for wheat flour. When he does so, he’ll be adding lots of extra protein, amino acids, and a higher lipid content. It’s a less starchy flour and also drier. When stored in the refrigerator, it has less tendency to turn rancid and usually outlasts the shelf life of traditional wheat.
The protein content of Kamut® flour attracts bakers and food manufacturers. On average, this flour has 40% more protein than does regular wheat flour, and most people find it more satisfying and filling in baked goods because of its higher lipid to carbohydrate ratio. It’s healthier in many other ways, and its taste is sweeter.