Recipe By :Jeff Hertzberg and Zoe Francois
Serving Size : 4 Preparation Time :0:05
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 pound Any Artisan 5 minute bread dough -- OR similar refrigerator bread dough, such as Boule Bread
Place baking stone in the middle of the oven. No water pan needed for this recipe. Preheat oven to 500 for 20 minutes.
Just before baking dust the top of your refrigerated dough with flour. Break off a 1 pound (approxmately grapefruit-size piece) of one of your refrigerator pre-mixed doughs.
Dust the piece with more flour and quickly shape into a ball by stretching the survace of the dough top smooth and tucking the ends under the ball.
Place dough on a floured pizza peel or bread board. Using a rolling pin or your hands roll the dough to an even thickness of 1/8 inch all around. This is crucial, any thicker and it may not puff to form the desired pocket for pocket bread.
If the dough fights you and keeps springing back, walk off for a bit and let the gluten relax then try again.. Flip the dough over periodically and flour as necessary to keep the dough from sticking to the peel. If it does stick use a dough scraper to remove it. Do NOT slash the dough. If you do it will not puff.
Place all four pitas on the hot stone in the oven and bake 5-7 minutes until lightly browned. If browning does not occur after 7 minutes move the pitas off the stone onto a higher shelf for a short period to finish the browning.
Remove from oven, wrap in a clean cotton towel and place on a cooling rack. They will deflate slightly but the pocket will still be there to open gently with a fork.
Store in a plastic bag.
"This recipe uses the basi bread recipes from Artisan Bread in Five Minutes a Day. Grab the dough out of the fridge and have fresh Pita bread FAST!"
"ARTISAN BREAD IN FIVE MINUTES A DAY"
Start to Finish Time:
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Serving Ideas : For sandwiches, wraps or with kabobs. Cut in quarters, spread with olive oil and sprinkle with various herbs/salts and toast for snacking.