Vegan Pita Bread
Dip this bread in hummus, or stuff it with the cumin-infused chickpea dish called falafel.
Serves: 24Hands-on: 40 minutesTotal: 2 hours 10 minutesDifficulty: Medium
- 2 1⁄4 tsp. active dry yeast (1 packet)
- 1 Tbsp. sugar
- 2 1⁄2 cups soy milk, warm (110° to 115°F)
- 1⁄4 cup olive oil
- 6 cups bread flour
- 1 1⁄2 tsp. salt
- Dissolve yeast and sugar in warm soy milk in a medium bowl. Allow to sit for 10 minutes to get bubbly. Stir in oil.
- In a large bowl, whisk together flour and salt. Add wet ingredients to flour mixture, stirring until dough begins to come together. Turn dough out onto a floured surface and knead until dough is smooth and elastic, about 10 minutes.
- Place dough in a lightly oiled bowl, turning once to coat. Cover, and allow to rise 1 to 1 1⁄2 hours until doubled in size. Turn dough out onto a lightly floured surface. Divide dough into 24 equal pieces. Roll each piece into a ball, then roll out to a 6-inch circle with a rolling pin, adding a small amount of additional bread flour as needed to prevent sticking. Cover and allow to rise another 30 minutes.
- Adjust rack to lower position and preheat oven to 500°F. Place dough rounds on an ungreased baking sheet. Bake 4 to 5 minutes until pita breads are puffed up and lightly browned. Remove from oven and cover with a slightly damp kitchen towel to cool and soften.