Pita Chips

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It was Mediterranean night for the group this week, (and because I am a food snob) I knew I would need to make pita chips to go with my fave tzatziki sauce. After a quick search, I stumbled upon this simple recipe. Caution: These are highly addictive! the kids and I eat them plain – they are perfectly crunchy, salty and a little savory 🙂 I think they’ll be a great addition to their school lunches instead of pretzels or chips. Thanks for reading, enjoy!

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Pita Chips – adapted from King Arthur Flour

  • 1 3/4 cups white whole wheat flour
  • 1 1/2 cups AP flour
  • 1 1/2 teaspoons salt
  • 1 tsp sugar
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 cups lukewarm water
  • 2 tablespoons olive oil

Topping –

  • 1/3 cup olive oil
  • sea salt to taste

1) Mix and knead the dough ingredients together to make a soft, smooth dough.

2) Place the dough in a lightly greased bowl, cover, and let rise for 60 to 90 minutes, until just about doubled in bulk.

3) Preheat the oven to 450°F, with a pizza stone on the bottom rack. If you don’t have a pizza stone, see tips, below.

4) Gently deflate the dough, and divide it into 8 pieces.

5) Shape each into a ball, cover, and let rest for 10 minutes.

6) Working with two pieces of dough at a time, roll each into a 6″ circle. Transfer them to the hot stone.

7) Bake for 4 minutes, until puffy. Turn them over, and bake for an additional minute. Remove from the oven, and place on a rack to cool.

8) Repeat with the remaining pieces of dough.

9) Once the pitas are cool, carefully separate the two sides of each to make 16 thin rounds.

10) Brush rounds with oil and sprinkle with sea salt.

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11) Cut each round into 8 wedges. Divide the wedges between two parchment-lined baking sheets.

12) Bake the chips in a preheated 350°F oven for 15 to 20 minutes, until crisp; turn the chips over after 10 minutes of baking.

13) Remove chips from the oven, cool completely on the pan, wrap airtight, and store at room temperature.

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