Pita Bread

Pita Bread
Yield
12-16inch rounds
Yield
12-16inch rounds
Pita Bread
Yield
12-16inch rounds
Yield
12-16inch rounds
Ingredients
  • 1cup waterwarm
  • 2teaspoons active dry yeast
  • 2 1/2cups flourplus extra for kneading
  • 2teaspoons fine salt
  • 2teaspoons olive oil
Yield:
Instructions
Form the Pita Dough:
  1. Mix the warm water and yeast together, and let sit for about five minutes until the yeast is dissolved.
  2. Add the flour, salt, and olive oil (if using).
  3. Combine until a shaggy dough is formed. If the dough is too wet add some flour If the dough is too dry add some water
Knead the Dough:
  1. Sprinkle a little of the extra flour onto your clean work surface and turn out the dough.
  2. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed.
Let the Dough Rise:
  1. Set the dough in a clean and lightly oiled bowl and turn it until it's coated with oil.
  2. Cover with plastic wrap and put in a warm place and let the dough rise until it's doubled in size, 1-hour.
Divide and Shape the Pitas:
  1. Gently deflate the dough and turn it out onto a lightly floured work surface.
  2. Divide the dough into about 12 to 16 equal pieces and gently flatten each piece into a thick disk.
  3. Sprinkle the pieces with a little more flour and then cover them with plastic wrap until you're ready to bake them.
  4. Using a floured rolling pin, the pieces into a circle 4-5 inches wide and about a quarter inch thick.
  5. Lift and turn the dough frequently as your roll to make sure the dough isn't sticking to your counter.
  6. Sprinkle with a little flour if it starting to stick.
  7. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling.
To Bake the Pitas in the Oven:
  1. Preheat an oven to 450 degrees. Lightly oil a baking sheet and bake for 8 to 10 minutes.