Side Pannel
Unleavened Griddle-Baked Pita
Unleavened Griddle-Baked Pita
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 3 c All-Purpose Flour;
- -Unbleached, Or
- 2 C All-Purpose Flour & 1 C
- -Ww; Flour For Kneading
- 1 ts Salt
- 1 c Warm Water; To 1 1/2 C,
- ; 90-110 Deg F
- Vegetable oil
Directions
1. Mix with a wooden spoon, the flour & salt in a large bowl. Add water
till the dough pulls away from the sides of the bowl and is no longer
sticky and is smooth.
2. Knead till smooth & elastic on a well floured board - 5 minutes.
3. Shape the dough into a rectangle, and divide into 12 smooth balls. Cover
with sliighly damp towels & let rest for 5 to 10 minutes.
4 . Gently press each ball flat, keeping round shape. With floured work
surface & rolling pin, roll each round to a 6 to 7 inch circle, paper thin.
Cover with a slighly damp towel.
5. Lightly oil a griddle or large skillet & warm over medium high heat
until hot. Gently stretch each round as thin as possible without holes as
you place it on the griddle. Cook until browned, bubbly spots appear on the
bottom, about 1 1/2 minutes; turn and brown the other side. Remove from the
pan and immediately wrap in a clean towel until cool enough to handle.
Serve warm or at room temp.
6. Repeat with all. Pan will have to be re-oiled after 3-4. Do not add
too much oil or the pitas will be soggy and heavy.
Makes 12
The inquiry about Lebanese flat bread sent me back to the local library,
where I remembered seeing a book that might be of interest.
till the dough pulls away from the sides of the bowl and is no longer
sticky and is smooth.
2. Knead till smooth & elastic on a well floured board - 5 minutes.
3. Shape the dough into a rectangle, and divide into 12 smooth balls. Cover
with sliighly damp towels & let rest for 5 to 10 minutes.
4 . Gently press each ball flat, keeping round shape. With floured work
surface & rolling pin, roll each round to a 6 to 7 inch circle, paper thin.
Cover with a slighly damp towel.
5. Lightly oil a griddle or large skillet & warm over medium high heat
until hot. Gently stretch each round as thin as possible without holes as
you place it on the griddle. Cook until browned, bubbly spots appear on the
bottom, about 1 1/2 minutes; turn and brown the other side. Remove from the
pan and immediately wrap in a clean towel until cool enough to handle.
Serve warm or at room temp.
6. Repeat with all. Pan will have to be re-oiled after 3-4. Do not add
too much oil or the pitas will be soggy and heavy.
Makes 12
The inquiry about Lebanese flat bread sent me back to the local library,
where I remembered seeing a book that might be of interest.
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