Pita Bread



8 servings



2 cups all-purpose flour
1 tbsp. all-purpose flour
1 cup pastry flour
1 cup warm water (110°F)
1 tsp. active dry yeast
1 tbsp. applesauce
1/2 tsp. salt
1-1/2 tsp. white sugar
Olive oil


Dissolve the yeast and sugar in the warm water.

Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency. If too dry, add 1 tablespoons of water at a time till you get the right consistency.

Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out till it's anywhere from a 6 to 8-inch circle.

There are two ways to cook pita bread. The flavor is a bit different with both.

To Bake Pita:
Preheat oven to 500°F (260°C) and put a pita on a wire cake rack. Toss in the rack and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (careful, its hot!) and quickly put it in a plastic freezer bag.

To Fry Pita:
Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, until brown spots begin to appear. It should look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit.

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