Pita Bread

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 cups all-purpose flour

2¼ teaspoons active dry yeast (1 packet)

1 teaspoon salt

¾ cup warm water (about 110°F/43°C)

1 teaspoon sugar (optional, helps activate yeast)

1 tablespoon olive oil (optional, for softer texture)

 

Instructions:

1. Activate the Yeast:
In a small bowl, mix warm water and sugar (if using), then stir in the yeast. Let sit for 5–10 minutes until foamy.

2. Mix Dough:
In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil (if using). Mix until a shaggy dough forms.

3. Knead:
Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 5 minutes.)

4. First Rise:
Place dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size.

5. Shape Pitas:
Punch down the dough and divide it into 6–8 pieces. Roll each piece into a ball, then flatten into ¼-inch thick circles.

6. Second Rise (optional but helps puffing):
Let the shaped dough rest, covered, for 15–30 minutes.

7. Cook:
Preheat a skillet or oven (475°F / 245°C) with a baking stone or tray. Cook each pita 1–2 minutes per side in a hot skillet or bake 2–3 minutes until puffed.

8. Cool:
Transfer to a clean towel and wrap to keep soft.