PIta Bread

Delicious, soft wrap bread. We used it for our Chicken Gyros, but it was also yummy served warm with honey butter (almost like a fried scone). I've heard it would make a great crust for individual pizzas as well. It has a yummy flavor and is very versatile. I'm glad I discovered it!

Soft Pita Bread

3 to 3 1/4 cups unbleached all-purpose flour
1 ½ cups boiling water
¼ cup potato flour OR 1/2 cup potato buds or flakes (I used potato flakes)
1 ¼ teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast

Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.

The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).

Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and fry them without oil on a griddle or frying pan over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

Recipe from My Kitchen Cafe.

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