{hn}hungriest
nerd
Breads

Pita bread (Marcus Samuelsson)

8 pitas

Gather these

Ingredients

  • 2 tsp honey
  • 2 1/2 cups water
  • 1 package active dry yeast
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 6 1/2 cups all-purpose flour
  • 2 tsp salt
  • 1 tsp garam masala
  • 1 Tbsp canola oil, divided
  • 1/2 cup cornmeal

Let’s make it

Method

  1. Combine the honey with the water in a small saucepan and bring to a boil over high heat. Remove from the heat and let cool to lukewarm (110°F), then stir in the yeast. Let sit for 5 minutes, or until foamy.
  2. Meanwhile, toast the cardamom and ginger in a small saute pan over medium heat until fragrant, about 30 seconds. Let cool.
  3. Mix 4 1/2 cups of the flour, the salt, garam masala, and the toasted spices in the bowl of a mixer. Slowly pour in the honey-yeast mixture and mix until well combined. Cover with an oiled piece of waxed paper and let sit in a warm, draft-free space for 30 minutes.
  4. Preheat the oven to it's highest setting (500°F to 600°F). Using the dough hook attachment for the mixer, add the remaining 2 cups of flour and knead until the duogh is smooth & elastic. Divide the dough into 8 pieces. One at a time, roll each piece of dough to a round about 1/2 inch thick.
  5. Brush 2 baking sheets with 1 tablespoon of the canola oil, then sprinkle with the cornmeal and arrange on the baking sheets, leaving 1 to 2 inches between the rounds. Brush the tops of the pitas with the remaining 1 tablespoon oil. Cover with an oiled sheet of waxed paper and let rest for 15 minutes.
  6. Bake for 8 minutes, or until the breads puff up and are golden brown.