Pita Bread

I posted the recipe for pita bread last year. I made it again this past weekend. A few things to note that I have changed in the recipe. The key is letting the dough sit in the fridge overnight, taking it out a few hours in advance,

• 2 1/2 tsp. active dry yeast
• 2 tsp. sugar
• 2 cups all-purpose flour
• 2 cups bread flour – I used pizza 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 it stand until foamy. About 5 minutes.

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

Cover the dough with plastic wrap and let it rise in the fridge overnight. It should double in size.

Take out of the fridge two hours before using. Make 8-9 balls the size of baseballs and place on a wooden tray and cover them with a dishcloth.

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.

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!

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 set at 500 degrees on the baking stone or baking sheet until puffed and cooked through. Takes only about 3 minutes. We used a pizza oven.

The bread is delicious. Still good days later!