Pita bread sandwiches! Well, it was suppose to be Pita bread. First things first: Pita bread is super easy to make. It’s a beginners recipe, and that is precisely what I am in the bread-making world.
The problem: It would have been really easy if my oven worked properly. The thing is, it only ever heats up the way it’s suppose to about 50% of the time. This turned out to be a riot (sarcasm) at last year’s Thanksgiving when it didn’t want to get hot enough to cook a turkey. Thankfully my wonderful fiance’s Dad had his turkey fryer (we have two turkeys, large family). Needless to say, we had two fried turkeys…which are so delicious.
I digress. Pita bread.
The recipe I used was wonderful & very similar to this one from The Fresh Loaf (I can’t seem to find the blog again for the recipe I used). Due to the lack of adequate oven heat however, my breads cooked way too slow and I ended up with focaccia like personal bread rolls. Delicious none the less, and actually substantially easier to make a sandwich on. Still disappointing there was no Pita POOF but it’s all good in the neighborhood.
Andy made a mean batch of roasted red pepper hummus up, while I made the dough. Then we went and picked a ton of wild black berries (more on that this weekend when I make jam). When we got back I baked the bread, and then this morning made some killer sandwiches.
3 cups flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening
- Knead all ingredients together until your dough comes into a ball and is just not sticky to the touch. I used my kitchenaid and dough hook for this and it worked like a charm.
- If using the kitchenaid pull off the dough hook and reform into a quick ball.
- Place the dough into a lightly oiled bowl – I like using a plastic on myself). Cover and set in a warm spot that isn’t drafty for roughly an hour.
- Preheat your oven to 400 degrees and put your stone in if you’re using one (I like them personally, but didn’t use mine – I will next time)
- Pinch down the dough to release gases. Divide into balls. The Fresh Loaf recipe says it makes 8 pitas. The recipe I used had just a little less ingredients in each department, so I got 4.
- Let the dough rest in the balls for 10-20 minutes. This should give your oven (if it isn’t mine) significant time to heat up and get a nice hot heat going.
- If your oven is like mine, kick the door on it a few times, walk around frustrated and then play with the dogs for a bit. This could take a while.
- Roll each ball out into a dough that is roughly 1/2 inch thick -eyeball it.
- You can probably get 3-4 large ones on a pizza stone at once but you might want to test one before baking the rest.
- These take NO TIME to bake. You should watch them puff right up. It takes literally about 3-5 minutes, adjust time to get the right color you like. Some people don’t like browned pita’s, some do.
( the bottoms of my bread)
Note: Because the heat is SO high on these, I’ve heard spritzing the inside of the stove with water after you put the pita’s in will help reduce any bubbles in the bread. Since my oven never got hot enough I didn’t have to spritz.
You’re done! Just try not to eat them all before your lunch the next day.
Sandwich Recipe (enough for two sandwiches):
1 cup mixed greens from the garden (we used purple lettuce and spinach)
Deli Turkey (optional, omit if you’re a vegetarian)
Directions: Spread your bread with hummus all throughout. This will protect the bread from sopping up the tomatoes. Slice up all the other ingredients and layer in. This is enough to make two sandwiches believe it or not. Pad that pita out with lots of greens.
It’s simple, it’s yummy. It took me 5 minutes to assemble them, and I was out the door.