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Barrio Charro
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Barrio Charro
Barrio “Pizza Blend” Pita Bread
by Jessica Schlievert
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Barrio Pizza Blend Flour
Ingredients
Yield: 12, 6" pitas
Barrio “Pizza Blend” flour
2 cups
All-purpose flour
1 Cup
Rapid rise yeast
1 Package (2 tsp)
Honey (or sugar)
1 Tablespoon
Salt
1 teaspoon
Water - warm
1 1/2 Cup
Olive Oil
1 Tablespoon
Instructions
In a large bowl, combine all dry ingredients.
Add wet ingredients to dry and mix together with a wooden spoon until a shaggy dough comes together.
Knead dough (adding more flour as needed to prevent sticking) 8-10 minutes, or until smooth and elastic.
In the same bowl, drizzle more olive oil and coat dough ball.
Cover with a moist kitchen towel (or plastic wrap) and let rise in a warm place for about 1 hour, or until double in size.
Preheat oven to 450.
Turn dough out onto a floured surface and cut into 12 equal portions.
Roll each into a ball, flatten by hand, then roll to about 6 inches in diameter with a rolling pin.
Place pita rounds on a parchment-lined sheet pan (a standard quarter sheet pan should fit 6 pita), and allow to rest for 10 minutes.
Bake on center rack (one sheet pan at a time) 7-8 minutes. Pita should puff up and be lightly golden on top.
Enjoy! (Amazing when warm…)
Note: You can make this recipe in a stand mixer fitted with a dough hook.
Sonora Blend
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