Pita Bread
Homemade Pita Bread
Equipment
- 1 Large Bowl
- 1 Pizza Stone
Ingredients
- 1 Cup Warm Water
- 2 tsp Active Dry Yeast
- 1 tsp Granulated Sugar
- 3 1/2 cups All Purpose Flour we used local Turkey Red Flour
- 1 tbsp Extra Virgin Olive Oil
- 1 1/2 tsp Kosher Salt
Instructions
- In a large bowl, combine warm water, yeast and sugar and stir until dissolved. Stir in1/2 cup of flour and let sit for 15 minutes, until mixture foams.
- Add oil, salt and 2 1/2 cups flour, (reserving 1/2 cup) and stir with a wooden spoon until shaggy mass forms. Dust a clean surface with some of the reserved flour and knead until smooth and elastic, about 7 minutes. Adding more of the reserved flour if the dough is too sticky. Dough should be soft and moist.
- Place dough in a clean large bowl and cover with plastic wrap. Leave in a warm place until dough has doubled in size, about 1 hour.
- Place pizza stone or large cas-iron skillet in your oven and preheat to 500f. Lightly dust a clean surface with flour. Punch down dough and turn it out onto surface. Divide dough into 8 pieces and roll into balls. Cover with a towel or plastic wrap and let rest for 10 minutes.
- Working one at a time, roll each round into a 1/4" thick circle about 6" wide, sprinkle dough with flour if starts to stick.
- Working quickly as possible, open your oven and place as many pitas that will fit on your skillet or stone without touching. Let bake until air pocket ballon and the pita begin to turn golden brown, 3 to 5 minutes. Repeat with remaining rounds.
- Cover baked pitas with a clean kitchen towel to keep warm.