Ingredients:
3 cups white flour
2 teaspoons salt
Aimee and I have also used this recipe to bake gorditas- tacos that are small but thick. We made them six inches in diameter but made them thicker and they were incredible.
1 tablespoon sugar
2.5 teaspoons yeast
2 tablespoons olive oil
1 teaspoon cream of tartar
1 cup warm water
Mix the salt, sugar, yeast, olive oil, cream of tartar (everything but the flour) in a bowl until everything is well-mixed. Add the flour in 1/2 cup to 1 cup intervals as you fold and mix it in. Mix then knead. The texture should be barely sticky- not so sticky that it is hard to get off of your hand but not so dry that it doesn't stick at all. This amount of flour should be the perfect amount but if you need to sprinkle more to reduce the stickyness don't be afraid to.
Roll into one big ball and let rise for about 35 to 40 minutes.
Divide the dough into 8 pieces and form them into balls. Flatten each ball into the pitas and have them measure about 6 inches in diameter and about 3/16" thick. This doesn't need to be exact, just close. You can make bigger and thicker pitas if you want, but this is what we liked.
Bake each pita at 475 degrees for 4-7 minutes. I like the pitas very soft so I tend to be closer to 4-5 minutes but if you want them firmer than go a few minutes longer.
Remove and enjoy! They actually keep quite well in the fridge if you don't eat all of them!
Enjoy!
Wow. What a great job you did with this. I cannot wait to try this recipe. You make it look so easy. Come over and visit us. We have a terrific ravioli recipe to share.
ReplyDeleteI so want to make these!
ReplyDeleteYou just roll in to a ball and after they bake they automatically come apart in the middle?
ReplyDeleteChristene, you flatten the balls with a roller and then you bake them and they mostly just come apart. You might have to use a knife on a few parts that stick to separate the top and bottom, but for the most part it separate on its own.
ReplyDelete