Oh and yes, ALL electric pressure cookers are basically the same, don't fall for the hype, the only thing different is some preset buttons, the numbers of button and on yogurt function that you can recreate in a crockpot. THAT being said, I make a lot of tender stuff and sometimes, you want something to HOLD the stuff that isn't a tortilla. No offense to the tortilla fans.
Enter the PITA BREAD, yeah baby, I have been futzing with this recipe for a really long time and now it's ready for it's close up. I prefer using pita for sandwiches and wraps because I have the choice of opening it and using the pocket OR not cutting it and having a fatter version, more like a naan, which by the way, if you spread these with butter and/or garlic you will think you're eating the best naan on earth. BUT, as usual, I digress.
Another bread moment is that yes, you DO need to go get a small digital scale. They are CHEAP and they really do help with consistency in breads. Flour is scooped differently by all of us and using a scale is just easier, better and go get one. I have the KAMENSTEIN DIGITAL FOOD SCALE (NO, they don't pay me for recommendations, no one does) and I love it, I got it at Costco for $10? a couple of years ago, they have great customer service, I think I blogged about it. THAT is the scale to get if you're looking for my input.
This recipe is fabulous because from thinking about it to eating it, it's about 2 hours and a bit maybe? depending on how warm your kitchen is. This is a keeper and you need to go make it.
TRACY'S PITA BREADINGREDIENTS
375 grams all purpose flour
1 tsp salt
8 g yeast
250 +/- water, slightly better than room temperature
(IF you want to get chefy, you can add some dried flavorings, like onion powder or garlic powder or herbs)
IN a food processor, or large bowl, combine the dry ingredients. Add 1/2 of the water and stir, mix and gradually add water until a soft, supple, slightly sticky dough forms. Knead with machine (or by hand if you're so inclined) until it's a smooth dough.
Cover, leave to rise till double. Maybe 45 mins?
PREHEAT OVEN TO THE HIGHEST SETTING with either unglazed quarry tiles in there (that's what i use) OR with a pizza stone OR with an inverted cookie sheet. SEE, no reason not to make these.
Divide into 8 balls, approximately 80g each, leave to rest about 20 minutes.
Flour counter and roll each ball to 5-6 inch diameter and transfer in batches, to the screaming not oven.
Bake 3 minutes until puffy, remove to a towel.
These are soft, chewy, have a great pull and a great flavor, yeah, it's all that. Pretty easy and rather impressive if you ask me.
Mix the flour, yeast and salt together in a bowl. Add about 3/4 of the water and start mixing on slow
Ahhh, look at that doubledness!
Divide the dough into 8, roughly 80 gm each. Roll them into balls and cover loosely, leave about 15 mins to relax.
I dip the balls in flour then roll them out to about 5-6 inches around. I have a small oven so can only really cook 2 at a time, straight on the tiles.
Ooooh, oven puffiness! I cook them 2 at a time for 3 minutes. They STAY puffy for a while out of the oven too, so exciting, yeah, I love puffiness!
AND inside, look at that huge pocket ready for stuffing with whatever you love, hot or cold, any meal of the day, these are soft, tasty, chewy, and absolutely a bread that needs to be on your short list repertoire!
go make them... now!