Pita Bread

By KatKD

Ingredients

• 2 teaspoons active dry yeast, from 1 package
• 1 1/4 cups warm water
• 1 tablespoon agave syrup
• 1 1/2 teaspoons salt
• 3 cups all-purpose flour, plus more for dusting
• 2 tablespoons grapeseed oil

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Mix the yeast and the warm water in a large bowl and let sit for 10 minutes. Stir in the agave syrup, salt and flour. Mix until well combined.

Add in the oil and mix by hand or in a food processor for 6 to 8 minutes. Cover the bowl and let the dough rise for 90 minutes in a warm, dry place. Dough should double in size.

Preheat the oven to 425 degrees F and if possible, use a baking stone.

Punch the dough down and divide it into 8 pieces. Roll them into balls, then cover and let rest for 20 minutes to let the dough relax.

Dust a clean work surface with flour, then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter. Cook on baking stone until puffed and starting to brown about 6 minutes each side. Spritz the oven with water, during baking, to create nice crisp pitas.