Recipe courtesy of Jack Hazan
Jack's Middle Eastern-Style Pita Bread
- Level: Intermediate
- Yield: 18 pitas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 280
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 35
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 166
- Total: 3 hr (includes blooming, rising and cooling times)
- Active: 1 hr 5 min
Ingredients
2 teaspoons active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
3 cups white whole-wheat flour (or regular whole-wheat flour), plus more for dusting
1/4 cup olive oil (or vegetable oil), plus more for the bowl
1 1/2 teaspoons kosher salt
Tahini Sauce, recipe follows, for serving, optional
Tahini Sauce:
Juice of 2 large lemons (3 if they are small)
2 to 3 medium cloves garlic, crushed
1 tablespoon kosher salt
1 teaspoon ground cumin
1 1/4 cups tahini (sesame seed paste)
Chopped fresh parsley, for garnish, optional
Directions
Special equipment:
a spray bottle with water- Dissolve the yeast in 3/4 cup warm water. Stir in the sugar and set aside the mixture until it blooms with a slightly foamy top, 5 to 10 minutes.
- Sift together the all-purpose flour and white whole-wheat flour in the bowl of a stand mixer. Make a deep depression in the middle with a wooden spoon and add the olive oil. Slowly pour in the bloomed yeast mixture.
- Using the dough hook attachment, knead the dough on low speed until the mixture starts to come together. Slowly pour in 1 1/2 cups of warm water, adding up to an additional 1/4 cup if needed so the dough looks smooth and feels slightly sticky. Add the salt, increase the speed to medium and continue to knead until a soft and stretchy dough forms (it should not feel sticky), 10 to 12 minutes. Transfer the dough to a large oiled bowl and cover with a damp towel. Allow it to rise in a dark area until it doubles in size, about 1 hour.
- Transfer the risen dough to a lightly floured work surface and gently punch it down. Divide the dough into 18 even pieces, and form these pieces into smooth balls. Using a rolling pin, roll a piece of dough into circle that's about 5 inches wide and 1/2 inch thick. Repeat with the remaining dough pieces. Cover the dough with the damp towel and let it rest for 20 minutes.
- Meanwhile, place a nonstick baking sheet in the oven and preheat the oven to 525 degrees F.
- Remove the baking sheet from the oven and carefully transfer 3 pieces of dough to it; lightly spritz them with water from a spray bottle. Bake the pitas until they’re puffed up and light brown with a few dark brown freckles in places, watching very closely because they burn quickly, 4 to 5 minutes.
- Remove the pitas from the baking sheet and allow them to cool on plates or a wire rack covered in paper napkins to maintain softness. Place the baking sheet back in the oven for 5 minutes. Repeat with the remaining pitas.
- Serve the pitas immediately with Tahini Sauce, if desired. Store them in resealable bags at room temperature for up to 2 days or freeze them in resealable bags for up to 3 months.
Tahini Sauce:
- Combine the lemon juice, garlic, salt and cumin in a large bowl. Add the tahini to the garlic mixture, stirring with a whisk or fork to combine (the mixture will be very thick). Pour in 1/2 cup cold water, stirring until incorporated; feel free to add more until you reach the desired consistency. Garnish with chopped parsley, if desired.