Tuesday, October 26, 2010

Pita Bread, from Stacy

3 cups warm water
3 tablespoons dry yeast
3 tablespoons coarse salt
6 1/2 cups all purpose flour

Let rise for two hours then refrigerate over night (covered loosely). Then, basically pull off some pieces, shape them how you want them using lots of flour, and bake on a stone. The thinner the bread, the hotter the oven (and thicker bread needs a broiler pan of water on the shelf beneath). The pitas were supposed to be baked at like 500F, which had me freaking out and on edge to begin with.

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