Rustic Beer Pita Bread
Experience the joy of homemade pitas with this delightful recipe that harnesses the unique flavors of lager beer and warm water. The perfect accompaniment for your favorite dips, fillings, or grilled meats, these soft, pocket-style breads are a fantastic choice for both casual meals and festive gatherings. Using only a pound of dough from the Master Recipe #309834, this streamlined process allows you to bake four fluffy pitas in no time. The added vinegar enhances the dough's texture, while the high baking temperature ensures a perfect puff. Ideal for small families or intimate gatherings, these pitas promise to elevate your dining experience.
N/A
Servings
175
Calories
6
Ingredients
Ingredients
beer
1 1/2 cups (Use a room temperature lager, such as Budweiser.)
water
1 1/2 cups (Warm to approximately 100°F.)
white vinegar
1 tablespoon (No special preparation needed.)
instant yeast
1 1/2 tablespoons (No special preparation needed.)
coarse salt
1 1/2 tablespoons (No special preparation needed.)
unsifted unbleached all-purpose flour
6 1/2 cups (Measured without sifting (29.25 ounces).)
Instructions
1
Prepare the dough according to Recipe #309834, making sure to refrigerate it for at least 24 hours to develop flavor.
2
Twenty minutes before you're ready to bake, preheat your oven to 500°F (260°C) with a baking stone placed inside.
3
Lightly dust a pizza peel with flour. This will help the pitas slide off easily.
4
Using wet hands, carefully pull up one end of the dough and cut off a 1-pound piece with a serrated knife.
5
Divide this 1-pound piece into 4 equal portions, each weighing no more than 4 ounces. Shape each portion into a ball by stretching the surface of the dough around to the bottom, rotating it a quarter-turn after each stretch.
6
Arrange the dough balls on the floured pizza peel and dust the tops lightly with flour.
7
With a rolling pin, roll each ball into a round shape about 1/8-inch thick for the best puffing results.
8
In one swift motion, slide the rolled pitas directly onto the preheated baking stone in the oven.
9
Bake for 5 to 7 minutes, or until the pitas are lightly browned and puffed up.
10
Once baking is complete, remove the pitas from the oven and wrap them in a clean cotton dish towel to maintain softness. Place them on a cooling rack.
11
Allow the pitas to cool slightly before serving. They will deflate a bit but will retain their pockets.
12
Enjoy your fresh pitas with your favorite fillings or as part of a delicious spread.
Nutrition Information
0.5g
Fat
35g
Carbs
5g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Beer Pita Bread?
Rustic Beer Pita Bread is a homemade, pocket-style flatbread that uses lager beer and warm water to create a unique flavor profile and soft texture.
What type of beer is recommended for this recipe?
The recipe suggests using a room temperature lager, such as Budweiser, for the best results.
What temperature should the water be when mixing the dough?
The water should be warmed to approximately 100 degrees Fahrenheit.
Why is vinegar added to the pita dough?
White vinegar is added to the dough to enhance its overall texture.
How long should the dough be refrigerated before baking?
The dough should be refrigerated for at least 24 hours to allow the flavors to develop properly.
At what temperature should the oven be set for baking pitas?
The oven should be preheated to 500 degrees Fahrenheit (260 degrees Celsius).
Is a baking stone necessary for this recipe?
Yes, a baking stone is recommended to achieve the high heat necessary for the pitas to puff up correctly.
How much dough is needed to make four pitas?
You will need a 1-pound piece of dough, which is then divided into four equal portions.
What is the weight of each individual pita dough ball?
Each of the four dough balls should weigh no more than 4 ounces.
How do you shape the pita dough balls?
Shape each portion into a ball by stretching the surface of the dough around to the bottom, rotating it a quarter-turn after each stretch.
How thin should the dough be rolled?
The dough balls should be rolled into round shapes approximately 1/8-inch thick for the best puffing results.
How long do the pitas need to bake?
Bake the pitas for 5 to 7 minutes, or until they are lightly browned and fully puffed up.
How do I prevent the pitas from becoming hard after baking?
Immediately after removing them from the oven, wrap the pitas in a clean cotton dish towel to maintain their softness.
Do the pitas stay puffed up after they cool?
The pitas will deflate slightly as they cool, but they will still retain their internal pockets.
What type of flour is used in this pita recipe?
The recipe calls for 6 1/2 cups of unsifted, unbleached all-purpose flour.
How many calories are in a serving of this pita bread?
Each serving contains approximately 175 calories.
What is the fat content of one pita?
One serving of this pita bread contains 0.5g of fat.
How much protein is in these pitas?
There are 5g of protein per serving.
What is the carbohydrate count per serving?
One serving contains 35g of carbohydrates.
How much fiber is in the pita bread?
There is 1g of fiber per serving.
What type of yeast is required for the dough?
The recipe uses 1 1/2 tablespoons of instant yeast.
Can I use a pizza peel for this recipe?
Yes, a lightly floured pizza peel is used to slide the pitas onto the preheated baking stone.
What kind of salt should I use?
The recipe specifies using 1 1/2 tablespoons of coarse salt.
Is the flour measured by weight or volume?
The recipe provides both: 6 1/2 cups or 29.25 ounces of flour.
What are some good pairings for these pitas?
They are perfect for dips, sandwich fillings, or served alongside grilled meats.
Is it okay to use wet hands when handling the dough?
Yes, using wet hands helps you pull and cut the dough without it sticking to your skin.
How long should the oven preheat before baking?
You should begin preheating the oven and baking stone at least 20 minutes before you are ready to bake.
Can I make this recipe for a small group?
Yes, this specific process is streamlined to bake four pitas, making it ideal for small families or intimate gatherings.
Should the pitas be cooled on a rack?
Yes, after wrapping them in a towel, they should be placed on a cooling rack.
Does the beer need to be cold?
No, the beer should be at room temperature for the dough preparation.