Khoubz Araby... Authentic Syrian Pita Bread

[twoponys]

Pita Bread

2 1/4 to 2 3/4 c lukewarm water
2 pkgs of yeast
pinch of sugar
8 c four
2 tsp salt
1/4 c olive oil
1 c cornmeal or flour

Pour about 1/4 c of warm water in a bowl, sprinkle the sugar and yeast. Let it dissolve for a couple of minutes, then stir to dissolve yeast. Put the mix in a draft free place and let it double in size.

In a very large bowl, mix the flour and salt, make a well in the center, pour in the yeast mixture, add the olive oil and about 2 c of warm water. Mix the ingredients together until flour is incorporated, add another 1/2 c of warm water in small amounts if needed.

Knead the dough for about 20 min or until it is smooth and elastic. Oil a bowl and shape the dough into a ball and put in the bowl and cover to let rise until doubled. When the dough is doubled, punch the dough down and roll into balls, cover them with a towl and let rest for 30 min.

Heat oven to 450-500F. Sprinkle 2 baking sheets with 1/2 c cornmeal or flour. Roll out the balls into circles, making sure theya re no thicker than 1/8 of an inch. Cover dough and let rest for 30 min. Bake the dough on the bottom rack of the oven for 5 min then and bake until the dough has puffed up and is lightly brown.

Remove pitas from oven and cool on a baking sheet or rack and cover with a light towel.

[Yip]

Thank you, twoponies!

So it's got cornmeal in it. I was expecting millet, and I actually have some of that.

So, if using a mixer and rapid rise yeast (is there any other kind now?), do you still have to go through the first old-fashioned steps?

Also, how many should the recipe make? I'm guessing 3+ dozen?

I'm fresh out of cornmeal, but I'll buy some this weekend. Which is authentic for them, yellow or white?

Also, in Syria, do they stuff the pitas, or cut into wedges and scoop up their main course and side dishes with them?

I'm so excited now!

[twoponys]

So, if using a mixer and rapid rise yeast (is there any other kind now?), do you still have to go through the first old-fashioned steps?

I never use rapid rise yeast so I am not sure. I guess you would skip dissolving the yeast. I would follow the directions on the yeast packet.

Or maybe I am thinking of the yeast that cuts the rising time in half? Someone help me out!

Also, how many should the recipe make? I'm guessing 3+ dozen?

If memory serves correctly it makes between 12-16 med size pitas or 8 big ones.

I'm fresh out of cornmeal, but I'll buy some this weekend. Which is authentic for them, yellow or white?

My mom always used yellow. I would expect they traditionally use yellow, too.

IMPORTANT the cornmeal is for dusting the baking sheets NOT for mixing in the dough.

Also, in Syria, do they stuff the pitas, or cut into wedges and scoop up their main course and side dishes with them?

My mom said they ( well not her since she was not Arab and didn't speak the language ) sit around and tear off chunks of bread and dip it in whatever they were eating, chunks of lamb, ground beef with pine nuts, etc.

Eat them how you want! I don't think there is a wrong way to eat a pita!

Warning- This is a labor intensive recipe if you do not have a mixer or bread machine. When my mom would make them for us it was a half day or day long process.

[Yip]

Gotcha, twoponies!

I'll use the mixer with the method recommended for the newer yeasts. It makes incredible dough.

I'll buy yellow cornmeal, which is what I usually buy anyway.

Did they have refined white flour in Syria back then? I wouldn't think so. Do you have any idea what type of flour they used traditionally? Unbleached white, whole wheat, etc.? What type did you use when you made them in NZ?

I'll probably begin with 1/2 recipe and see how they turn out. Mine were very easy, but they did take a lot of time.

Thanks again, Pal! Hey, any other traditional recipes your mom had would be welcomed by me. I have aquired a taste for Middle Eastern foods in the past several years. And I want to eat what they ate seasoned traditionally, not how we *think* they cooked.

[MJ]

I'm waiting to print out the recipe uintil you answer all of Yip's questions. Then I can make the changes first. Thanks so much.

[twoponys]

Did they have refined white flour in Syria back then? I wouldn't think so. Do you have any idea what type of flour they used traditionally? Unbleached white, whole wheat, etc.? What type did you use when you made them in NZ?

I am not sure what kind of flour they would use traditionally. You could look on the Internet. My mom just used what ingredients are available here. When I was in NZ I wold just use regular white flour.

I'll probably begin with 1/2 recipe and see how they turn out. Mine were very easy, but they did take a lot of time.

I think it's labor intensive because of the kneading time and also letting the dough rest between phases. But the results are worth it.

Thanks again, Pal! Hey, any other traditional recipes your mom had would be welcomed by me. I have aquired a taste for Middle Eastern foods in the past several years. And I want to eat what they ate seasoned traditionally, not how we *think* they cooked.

I have a middle eastern cookbook around here somewhere. If you tell me what you like I can find you some recipes. It's an old book. My mom never ate much of the stuff. She said she didn't like the spices or the pinenuts.

I just bought a really interesting chinese cookbook by Gloria Bley Miller. It is called The Thousand Recipe Chinese Cookbook. It is a very comprehensive book on traditional chinese cooking. It is part recipe bok and part history book. You can find them on Ebay pretty cheap. Our local paper did an article on the book and recipes and I thought it sounded intriguing so bought a copy.

[Chrisnstar]

My mother gave me a big tub of hummus. Now I'll have to make these!!!

[Deleted]

Oh, these sound wonderful, I will have to try it!

[Yip]

The second try, I made them exactly like the recipe says and they came out wonderful. Every single one puffed up as it was supposed to. I was getting experienced in the rolling & judging the thickness.

My oven baked them best at 500* for 5 minutes flat.

OHH, one thing I have to add. When you sprinkle the cornmeal on the pans, then place pitas on top - blow the exposed cornmeal out into the sink. Unless of course you love hearing your smoke alarm screaming and your dogs barking frantically! I choose to not participate in that part next time, lol!

[Yip]

Oh, twoponies, and all, watch Manjula make rotis! (Manjula has lots of Indian recpie videos) This looks like amazing fun. I have to try this!

www.youtube.com/user/Manjulaskitchen