While good pita bread is available commercially, at Evvia Restaurant in Palo Alto, CA, they serve a pita bread that is thick and dense, unsplit and delicious. This recipe is the closest we have been able to get to recreating that pita bread.
Servings: 6
3/4 Cup Yogurt
9 Ounces All-purpose Flour, by weight
1 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Cumin (or Other Herb or Spice)
2 Teaspoons Olive Oil
1 1/2 Teaspoons Active Baker's Yeast
- Place all ingredients in bread pan of bread machine, select Dough setting, and press start.
- When machine beeps, remove bread pan and turn dough out onto a lightly floured counter or cutting board.
- Gently roll and stretch dough into a 12-inch rope.
- Cut dough into 6 pieces
- Roll each piece into a smooth ball. With a rolling pin, roll each ball into a circle 1/4" thick.
- Set aside on lightly floured countertop or baking sheet; cover with a towel. Let pitas rise about 30 minutes 'til slightly puffy.
- Preheat oven to 350°F.
- Place pitas on baking sheet and bake for 10 minutes.
- Remove from oven and cover with a damp towel 'til soft.
- Before serving, grill pitas for a minute on each side.
- Cut in wedges and serve.
Per Serving: 193 Calories; 3g Fat (14.0% calories from fat); 6g Protein; 35g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 371mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
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