- 8
- 25 mins
- 2 mins
Ingredients
- 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 cup water
- 2 Tbsp vegetable oil
Preparation
Step 1
1) Combine all of the ingredients, mixing to form a shaggy/rough dough.
2) Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (set on the dough cycle) till it's smooth.
3) Place the dough in a lightly greased bowl, and allow it to rest
for 1 hour; it'll become quite puffy, though it may not double in
bulk. If you've used a bread machine, simply let the machine
complete its cycle.
4) Turn the dough onto a lightly oiled work surface and divide it
into 8 pieces.
5) Roll two to four of the pieces into 6" circles (the number of
pieces depends on how many rolled-out pieces at a time can fit on
your baking sheet).
6) Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)
7) Place the baking sheet on the lowest rack in your oven, and bake
the pitas for 5 minutes; they should puff up. (If they haven't puffed
up, wait a minute or so longer. If they still haven't puffed, your
oven isn't hot enough; raise the heat for the next batch.)
8) Transfer the baking sheet to your oven's middle-to-top rack and
bake for an additional 2 minutes, or until the pitas have browned.
9) Remove the pitas from the oven, wrap them in a clean dishtowel
(this keeps them soft), and repeat with the remaining dough.
10) Store cooled pitas in an airtight container or plastic bag.