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Thursday, October 22, 2015

Klunker's easy pita bread

Klunker's easy pita bread

One thing I really miss is good, fluffy pita bread.  I used to get a big bag of it from Costco®, and would eat the whole thing within a few days.  It had the best flavor and the best texture too.  But, alas, it had oil in it.  So, it went on the chopping block.  
Now, I have a homemade version, and it is just as good.  It is fluffy, soft and oh so good.  The best part is that it is easy to make.  

Ingredients:

1 1/2c plant milk (I used unsweetened almond milk)
2 tsp. yeast
1 tablespoon sugar of choice
2 tablespoons aquafaba (juice from a can of chickpeas)
3 1/2c unbleached flour 
1 tsp. kosher salt

First thing, warm up the milk.  You don't want it to be hot, just very warm.  I put in a big measuring cup and in the microwave for 1 minute.  Remove and add to your mixing bowl.  Add the yeast and sugar, aquafaba and 1 cup of flour.  Mix well with a whisk and allow to sit for 5 minutes.
  Put the dough hook on the mixer, and mix in the remaining flour.  
 Mix until the dough is just pulling away from the sides.  It will still be a little sticky.
 Mix for about 5 minutes, then turn the machine off.  Remove the dough hook and let the dough sit for another 5 minutes.
After 5 minutes, divide the dough into 8 or 9 even pieces.  Work with one at a time and roll out on a well floured surface.
 You want them to be about 1/4 inch thick and about 6-8 inches in diameter.
Keep them covered.  
Now, heat up a large, nonstick pan over medium high heat.  Wait until it is very hot.  Sprinkle some water on the surface and when it sizzles then it is ready.
Put first bread on the pan.  When it just starts to get little bubbles on it, turn it with a spatula.  Press it down with the spatula.  As you press it down, it should start to puff up.  
 Now, not all of them will puff up all the way, and that is ok.  They will turn out just fine.
Some of them will puff right up though.  You want to cook on each side for about 2 minutes.  Watch them close so they don't burn though.
 As you remove them from the heat, place on a plate.  Stack on top of each other, and cover.  The steam/heat will make them get soft.
 When you are done, place into a large zip bag or a large plastic, airtight container on the counter.  They will last for a few days there. (mine never make it that far though)  
You can cut in half and open like a regular pita bread, or use as a base for a great pizza, or maybe a thick, half sandwich.  I love them with peanut butter and banana on top.
Most of all, enjoy and this recipe is easy enough to make even when you don't have a lot of time. :)
 

13 comments:

  1. They look great. Do they work equally as well with wholemeal flour?

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  2. I'm saving/freezing my aquafaba but I don't know where to use it. (I don't have need for meringue) So, great to have a recipe to use it. In a "normal" recipe, what would the aquafaba be replacing?

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  3. Replies
    1. I used fleischmann's yeast in the packets. :)

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    2. I didn't have enough wheat flour so did about half spelt, but only two cups total. I think it would work with all spelt, just may have to use less

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  4. What if u don't have a mixer with a dough hook? Can u mix it by hand?

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    Replies
    1. Yes. A good wooden spoon and some elbow grease. :) I do it that way sometimes so I don't make more dishes.

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  5. Any replacements for plant-based milks? I'll go to the store to look but I don't do well with added B12 to stuff. Think water would work?

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  6. This comment has been removed by the author.

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  7. Look in bread machine cookbooks, and use your creativity and imagination to come up with new bread machine uses. If it is a dough-based recipe, chances are you can make it If it isn't, your chances are still good. Happy baking!bread machines

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