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Pita Bread

Yields1 Serving

This bread is absolutely beautiful, much better then a lot of the pita breads found in grocery stores. So here is an old fashion lebanese recipe.

 3 cups Organic flour (1 cup freshly ground wheat, if you have your thermomix or grain grinder and 2 cups or white unbleached flour - otherwise 1 cup of whole wheat flour and 2 cups of white unbleached)
 1 1/2 tsp Changing Habits Seaweed Salt
 2 tsps dried yeast
 1 1/2 - 1 1/4 cups water - room temperature
 2 tbsp coconut oil or Olive Oil
1

Add all the dry ingredients to a bowl - mix thoroughly

2

Add the water and oil to the dry ingredients and mix into a ball, add more water if all the flour does not mix into the ball.

3

Knead the dough for 10 minutes. (If you have a thermomix place all the ingredients into the bowl, mix on speed 7 for 5 seconds and then knead for 2 minutes). Place the dough into an oiled glass dish cover and allow to rise to double its size, this could take 90 minutes depending on where you live and what season it is.

4

Punch down and get rid of all air then divide into 8 equal amounts, then roll each piece into a ball

5

Cover the balls with a damp kitchen towel and allow to rest for 20 minutes

6

Preheat the oven to 200 degrees C/400 degrees F and place your baking tray in the oven.

7

Take one of the balls and sprinkle with flour, flatten with your hand or rolling pin, if the ball does not flatten cover with a wet towel and allow to rest another 5-10 minutes and try again, repeat for all the balls. ( If you have a bread mat you will not need the flour - (I just bought my brother a bread mat so he wont need to mess the kitchen up by throwing the flour all over the floor, my sister in law will thank me)

8

Open your oven door and place as many pitas as you can fit on your hot baking tray. They should be baked through and puffy after 3 minutes. If you want crispy pitas leave them another 3-5 minutes.