Pita Bread Recipe First Try!
Ingredients:
250 mL (1 cup) warm water
10 mL (2 tsp) active dry yeast or 7 mL (1½ tsp) instant yeast
345g ( 2 ¼ – 2 ½ cups) all-purposed flour
5 mL (1Â tsp) coarse salt
30 mL (2Â Tbsp) olive oil
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Method:
In a mixing bowl; combine water, yeast, and ½ cup of the flour.
Stir to combine and let sit 15 minutes until frothy.
Add salt, olive oil and most of the remaining flour.
With a spoon, stir until the dough forms a shaggy ball.
Dust the bench with some of the reserved flour.
Turn dough out on to the bench and knead for 3-4 minutes.
Cover and let rest 10 minutes, then knead for another 3-4 minutes.
Add flour to the bench is necessary, but the dough should feel tacky.
Cover dough in a bowl, and let rise until double in bulk; 45 – 90 minutes.
Heat oven to 475ºF.
On bottom shelf of oven, place a pizza stone or a large cast-iron pan to also preheat.
Pull dough out onto the bench and divide into 8 pieces of equal size.
Form each piece into a ball, cover with a damp towel and let rest for 10 minutes.
Flour your bench and press the first ball into a flat disk with your palm.
Roll with a rolling pin to a 6- 8″ circle, about 1/8 inch thick, dusting with flour if necessary.
Place quickly on hot pizza stone.
After about 2 minutes the dough will be puffed, and ready to be flipped.
Bake 1 – 2 minutes more.
The pita should still be pale, with a few brown spots.
Carefully deflate the pita and wrap in a tea towel.
Repeat with the rest of the dough balls.
You should deflate the pita before wrapping in a tea towel.
This will keep them soft and supple.
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