How to Keep Pita Bread Puffy

The secret to keeping pita bread puffy is cooking it long enough and not opening the oven door before the pita bread is down. It is tempting to open the door to peek at the bread to see how it's coming along, but doing so can ruin the pita bread and make it fall flat. Pita is a Middle Eastern staple often served with hummus and shish kabob. It's made from flour and can be made at home.

Step 1

Mix together 1 packet of dry yeast, 1 tsp. sugar and 1 cup warm water in a glass bowl. Let sit for 15 minutes. Meanwhile, in another bowl, mix 2 1/2 cups flour and a 1/2 tbsp. of salt. After the yeast sits, create a small well in the middle of the flour mixture with your hands and incorporate the water and yeast.

Step 2

Knead the flour-yeast mixture, and add 1 cup of warm water. Mix together with your hands until well mixed.

Step 3

Sprinkle flour over a cookie sheet, and move the mixture to the sheet. Knead it together for 10 minutes. After 10 minutes, form into a ball and cover with 1 tsp. olive oil, using your hands to spread the olive oil over the ball. Place in the refrigerator for two hours.

Step 4

Take the dough out of the refrigerator, and divide the ball into eight equal parts. Make balls out of the eight parts and place on the cookie sheet, covered with flour. Place a towel over the dough balls and wait 20 minutes. While waiting, preheat the oven to 500 degrees Fahrenheit.

Step 5

Sprinkle the sides of the oven with 1/3 cup water to make puffier pitas with your hands. Measure the water out and leave into in the measuring cup. Dip your hands in the cup and sprinkle the water over the sides of the water to add moisture. Also allow the oven to preheat totally. If the oven is not completely preheated, the pitas might not get puffy. Place the pitas in the oven for six minutes on a cookie sheet. Do not open before six minutes passes. Things You'll Need

Measuring cups

4 oz. active yeast

2 cup warm water

1 tsp. sugar

Two glass bowl

2 1/2 cups all purpose flour

1/2 tbsp. salt

1 tbsp. olive oil

Two cookie sheets

Towel

1/3 cup room temperature water

Smitten Kitchen: Pita Bread [http://smittenkitchen.com/2009/03/pita-bread/]

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