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Minnesota Cooking: Pita Bread From Bread Machine

Updated on February 23, 2017

Pita Bread

Actually, you don't really get pita bread from your bread machine. That would be a false statement. You actually get the dough to make pita bread.

Yes. You place your ingredients in the bread machine, select the program for dough and press start. When the sound of the beeper goes off, then, you must take the dough ball out and cut it into pieces. Then, you must place on a baking sheet and let rise.

Then, you've got to press it down, and then you've got to start your oven on broil. Then, you've got to put your pitas in the oven for 5 minutes. I flipped mine over and did the second side. Habit, I guess.

They were okay, but they didn't puff up and become hollow, so this particular recipe, I shall keep in mind if I decide to make a homemade pizza, since this would be an excellent crust for a pizza.

Sequence of Ingredients

Bread machines are odd, in that you do things somewhat backwards. Normally, when mixing wet and dry you place the dry in first and add the liquid.

Not so with a bread machine.

First you put your water. Oh, and water temperature is important. Your water must be a lukewarm 80 degrees. Use a thermometer. I start with cold water and add hot until my temperature bumps up to 80. The yeast is picky and likes to be slightly warm, but not too warm.

And, I found it interesting that I needed water and olive oil in the bottom, then the dry, and the yeast needs to sit on top of all that, so when it starts to stir, the yeast will fall through the layers and as it merges with the sugar and the warm water, it will start get active.

Yeast loves to eat sugar, so once activated it gets an appetite. Then, somehow it starts to do something with the flour, and the whole works starts to grow.

The bread machine beeps half way through to let you know that it's time to take the bread ball out of the machine and place on a lightly floured surface. Split this particular batch into ten pieces and let it double.

After it doubles, form into flat circles and heat under a broiler for 5 minutes. It's supposed to puff up and cook into a hollow shell. Mine didn't work the first time, so I need to try again.

I did think that it would make an amazing pizza crust, however.


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    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      19 months ago from Minnesota

      Upon reading about roti, It looks and sounds like lefsa. I see recipes for filing the roti with some curried food. Around my house, we're trying to make both gyros and schwarma. Both, when we eat them at restaurants, are addicting. Pita bread, on the other hand, is hollow, and you fill it, but mine didn't work.

    • Papabakeria profile image


      19 months ago from Brooklyn, NY

      this looks same to subcontinent Bread called "Roti"... the make them On Convex Shaped fripaan, and use Woodfire for that...


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