Homemade Pita Bread
Servings 8 each
Ingredients
- 1 cup water
- 1 tsp sugar
- 2 ¼ tsp active dry yeast
- 2 ½ cups flour plus extra
- 1 tsp kosher salt
- 2 Tbsp olive oil
Instructions
- Heat the water to between 105 and 115 deg F. Add the sugar and active dry yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
- Combine the flour and salt in the bowl of a stand mixer and stir together. Add the olive oil and the yeast mixture. Attach a dough hook. Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add another tablespoon of flour.
- Continue mixing with a dough hook for several minutes until the dough is soft and stretchy. Take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball. Transfer the dough to a greased bowl. Drizzle a little more olive oil on top of the dough and rub it all over the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 hour.
- When the dough has doubled in size, after an hour, punch it down. Turn the dough onto the counter and knead it briefly to remove any air from the dough. Cut the dough into eight pieces. Shape each piece into a round ball. Leave the dough balls on the counter and cover with a towel. Let sit for 20 minutes.
- To shape the pita, use a rolling pin to roll out each piece of dough. Roll out one piece about 4 inches in diameter. If the dough begins to spring back while rolling, let it rest a few minutes more. Repeat with the remaining dough balls so that they are all rolled out about 4 inches in diameter.
- Return to the first piece and roll out into a circle about 7 inches in diameter. After resting the dough should be relaxed and easier to roll out. Repeat with the remaining pieces.
- Heat a large skillet over high heat until very hot then turn down the heat to medium. Place one pita in the skillet, dusting off any excess floor before adding to the skillet. Allow to cook on one side for 2 to 3 minutes. The dough should begin to puff and bubble. When there are a few brown spots on the bottom use a pair of tongs to flip the dough over.
- Cook on the second side for another 2 minutes or until brown in a few spots. Wrap the warm, cooked pita in a tea towel. This will allow the pita to steam and remain soft and pliable. Wipe the skillet out with paper towel if there is any burnt flour in the pan. Repeat with the remaining pita until they are all cooked. Enjoy!