Sadly in our town I can’t find pita bread to save my life. Now if you want tortillas…..
So here’s a really easy recipe to make your own pita bread. I also use it to make pita rolls for our Zlfred’s beef kebob sandwiches. (See recipe under “beef”).
Combine:
1 cup warm water (around 100 degrees)
1 cup warm milk
4-1/4 teaspoons yeast
2 Tablespoons sugar
Let proof for ten minutes
Stir yeast mixture into 2-1/2 cups all purpose flour plus 1 Tablespoon salt
Add in another 2-1/2 cups flour while mixing until it forms a soft and slightly sticky dough, about 5 minutes in a mixer with dough hook. Or you can slip on some latex gloves and knead it by hand. Add a little flour if needed, but leave the dough on the wet and sticky side. Cover and let rest 20 minutes.
If making rolls, on a floured surface, divide the dough into 8 pieces of 6 pieces if you want giant buns. Turn the edges under and pinch at the bottom until you have formed a round, smooth ball. Place on parchment paper or a baking sheet coated with cooking spray. Flatten balls slightly. Cover with plastic wrap coated with cooking spray and let rise about an hour or until doubled in size. Heat the oven to 390 degrees.
If making a loaf, on a floured surface, roll out into a large circle, about 1 inch thick. Cover and let rise about an hour or until doubled in size. Before baking, use the tips of your fingers, to poke holes around the perimeter and in a cross hatch pattern (see photo). Poke deep holes; they fill in and rise during baking.
Brush the top of your rolls or loaf with a mixture of equal parts egg yolk, oil, and milk. Sprinkle with sesame seeds and caraway seeds if desired. (I just use sesame seeds)
Bake about 18-20 minutes until golden. Spray lightly with water and cover with a kitchen towel for 15 minutes to keep the bread soft while it cools. Or you can cover with a towel that’s lightly damp, but not wet.