I have had the last 1.5 days off and not a single obligation. That never happens. So what did I do? Aside from getting in some hang out time with the boys, I baked. I have not been baking as much as I would like lately, especially bread. I decided to remedy that and I baked two different types in less than twenty-four hours. Cinnamon swirl and pita bread. The cinnamon bread turned out somewhere between a sweet roll and brioche. It was definitely a successful experiment! The pitas were AMAZING. I have been wanting to make pitas for a while now, but have always been put off by the long rise time. For some reason, I never think to proof overnight in the fridge. Anyhow, I decided today was the day and I am glad that I did. Here are a few pictures of my 1.5 day vacation and a recipe for those pitas.
1 1/2 teaspoons kosher salt
1 tablespoon honey
2tsp active dry yeast
1 1/4 cups warm water
2 tablespoons olive oil
Mix yeast with a few tablespoons of the water. Let stand for five to ten minutes or until frothy.
Add the yeast mixture in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water into stand mixer, or alternatively, you can mix by hand. . All of the ingredients should come together into a firm dough. Knead the dough on the low setting for ten minutes. Again, you can do this by hand for ten to fifteen minutes.
Place dough in an oiled bowl and cover until doubled in size. ( I had some running around to do, so I let mine rise in the fridge for a few hours and let it come back to room temp before baking.)
Punch down the dough. Separate into eight equal balls, cover and let rest. Preheat oven to 500 degrees,along with a pizza stone, if you have one.
After twenty minutes or so, use a rolling pin to flatten into discs. The discs should be 1/8 inch thick.
Place pitas, two at a time, on the pizza stone and bake for approximately three minutes. They will be puffed but not browned. Remove and repeat with the remaining dough.
Cool and fill with whatever you would like.