Pita Bread

By tschnet1

Ingredients

• 2.5-3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water, divided
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon sugar

Details

Servings 8
Adapted from 12tomatoes.com

Preparation

Step 1

Makes 8 pitas

In a small bowl or glass, mix active yeast into 1/2 cup warm water. Let rest 5-10 minutes. If mixture doesn’t bubble or froth, discard and start again.

In a large bowl or mixer, mix together 1 1/2 cups flour, salt, sugar and olive oil.

Add remaining 1 cup water to yeast mixture and combine with flour mixture, using the dough hook attachment, for 8 minutes, gradually adding more flour, until smooth dough begins to come together.

Note: if dough is still too sticky, add a little more flour. If flour isn’t incorporating add another splash of hot water and continuing kneading.

Preheat oven to 400º F and place a baking stone or upside down baking sheet in oven to warm. Drizzle with olive oil and wipe off excess with paper towel.

Once pitas are rolled out, place on baking surface and cook for 2-3, or until you see air bubbles forming.

Optional: use a cast-iron skillet on the stove, over medium-high heat, and cook for 30-45 seconds, before flipping over and cooking for 1-2 minutes, or until brown spots appear. Flip again and cook for another 1-2 minutes.