Pita Bread

Scott made pita bread. I will never buy pita bread from the store again. This was so good and not that difficult.

  • 2 1/2 tsp. active dry yeast
  • 2 tsp. sugar
  • 2 cups all purpose flour
  • 2 cup bread flour
  • 1 1/2 tsp. kosher salt
  • 2 tbsp olive oil

Mix 1/2 cup water, yeast and sugar in a small bowl and let is stand until foamy. About 5 minutes.

Combined the flours, and salt in a standing mixer fitted with the dough hook (keep accessory). Mix on low speed until blended. Add the yeast mixture and another 1/2 cup water and the oil and mix until the dough forms a ball that pull away from the sides and bottom of the bowl. When that happens add another 1/2 cup water and mix until that is incorporated. The tough should feel tacky but not stick.

Cover the dough with plastic wrap and let is rise at room temperature for about an hour. It should be doubled in size. Or you can put this in the fridge and let it rise over night.

Preheat the oven to 500 with the rack in the upper third of the oven. Place a baking stone or an inverted baking sheet in the oven to preheat too. The pita will bake on this.

Roll the dough into 8 balls the size of baseballs. Scott made 9. Cover with a cloth and let rise until they are the size of softballs.

Now roll each dough ball to be about 1/4 inch thick like a hockey puck with a floured rolling pin on a floured working surface. Place them in the oven on the baking stone or baking sheet until puffed and cooked through. About 3 minutes. Serve!

This came from the Zahav Cookbook by Michael Solomonov. A definite keeper on the cookbook shelf!