Homemade Pita Bread
Making homemade pita is SO easy!! And it's so fun to watch them puff up in the oven. I can't wait for you to try this!
Makes 8 6-inch breads
Ingredients
2 teaspoons dry yeast
1/2 teaspoon sugar
2 3/4 cups unbleached all-purposed flour
1/2 teaspoon Kosher salt
2 tablespoons extra virgin olive oil
Instructions
To make the sponge, place 1 cup lukewarm water (110F) in a large mixing bowl. Add yeast and sugar and stir to dissolve. Add ¾ cup of flour and whisk together. Place in a warm place, uncovered, until the sponge is frothy and bubbling, about 15 minutes.
Add the salt, olive oil and 2 cups of the flour. With a wooden spoon, stir until mixture forms a shaggy mass. Dust with a little of the reserved flour, then knead on a lightly floured surface for 5 minute, incorporating any stray pieces of dough until smooth.
Cover with plastic and let rest 10 minutes, then knead again for 2 minutes leaving the dough slightly moist to the touch. Wash the mixing bowl, drizzle lightly with oil and place the dough back in the bowl. Cover with plastic wrap, then cover with a towel and let rise in a warm place until double in size, 1 hour.
Preheat an oven to 475F. On bottom shelf of oven, place a heavy-duty baking sheet or baking stone. Punch down the dough and divide it into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
Remove 1 ball at a time keeping others covered. Press the ball into a flat disc and with a rolling pin and dusting the work surface with flour, roll into an 8-inch diameter circle, about 1/8 inch thick
Carefully lift the circle of dough and place on the hot baking sheet or baking stone. After 2 minutes, the dough should be nicely puffed. Turn the dough over with tongs and bake 1 minute more. The pita should be pale with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
