It did not start with me. It began in Jordan in the course of the 1940s, or maybe he was actually Palestine-years and more before that. My paternal grandmother, who we called "Tata Em Saleem," baked bread for his eleven children. flexible towers, puffy and crispy pita bread that fed his family of thirteen
When a family can not always afford things like meat or even milk, three ingredients are easy to find :. flour, water and yeast (a little salt and sugar too I guess ...) memories of my father to eat his mom bread at every meal translates to our kitchen table, where no meal was complete without some toasted rounds of bread.
in our house, pita bread (called "khubez" in Arabic), was more of a utensil of a dish of accompaniment as most things we ate were immersed. Therefore, my sisters and I grew up to be competent "dippers," how to use a piece of bread to pick up precisely a little something delicious my parents had prepared.
Throughout the years I was able to enjoy this bread amazing home several times when either my Tata was visiting or one of my prepared Aunties, but I knew always learn to cook myself was a must . Fortunately, my mother took notes on the recipe Tata during his visit when I was a child, and we worked from the notes to recreate this fluffy, wonderful bread.
Regarding bread recipes go, this one is pretty simple. Each step requires a certain event, but several hours of work results in the most perfect pile of puffy pitas. These are wonderful for making sandwiches, soaking, or anything you heart desires. This recipe has officially become a legacy for me and just might want to you too!
- 4½ cups of flour (plus a little more for your work surface)
- 1 tablespoon baking powder
- 2 teaspoons of sugar
- 1½ teaspoons salt coffee
- 1¼ cup of hot water
- 2 teaspoons of olive oil
- in the bowl of a stand mixer fitted with a dough hook, * Mix together the flour, yeast, sugar and salt. Turn the mixer to low and add water, about ½ cup at a time. You want the dough to be sticky but not too sticky. You know it's the right consistency when it sticks to the bottom of the bowl, but comes off the sides. Let the machine do the magic for a few minutes until the consistency is obtained and springs back when lightly pressed dough.
- oilve Pour oil over the dough and working with your hands. The dough will be smooth and slippery. Rub a little oil on the inside of the bowl and cover with plastic wrap. Leave the dough to prove in a warm place for 60-0 minutes or until doubled.
- When the dough is made proofing, punch and turn onto a lightly floured surface. Use your hands to shape the dough into 8 balls of equal size. (Or weigh on a kitchen scale to about 5 oz each.)
- Place the balls of dough on a lightly floured surface and cover with a clean, damp cloth, kitchen towel. Let stand for 15-20 minutes.
- Preheat oven to 500F or as high as possible. (More best for this recipe.) Place a cookie sheet or pizza stone in the oven to get hot too.
- On a floured surface, roll each ball of dough into a round about 6 inches in diameter. (1 / 4-1 / 2 inch thick) Full coverage with the damp cloth while you finish the rest ride.
- Leave the place to rest for 20-30 minutes or until puffy.
- Carefully place 2-3 dough rounds on the plate preheated pizza stone or baking. (You can transfer directly into the furnace or put on the cookie sheet.)
- Cook for about 6 minutes or until the pastry is puffed, golden and slightly crisp. Repeat with remaining dough.