I can’t believe it took me this long to make pita bread! Never again will I pay $3+ for a tiny bag of pita. I can no make it at home for just mere pennies. That’s my kinda food!!
In fact, the money you save can buy you a neat little thermometer. It will come in handy… for example, you can use it to make sure your water is the right temperature in this recipe! Or any recipe with yeast, actually.
Don’t like pita? Make this any way. It’s fun watching the dough rise in the oven from completely flat to a mini-balloon.
1 1/8 cups warm water (110°F)
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
- In a small bowl, combine water, yeast and sugar. Let sit until foamy, about 5 minutes. Add in oil.
- Combine flour and salt in the bowl of a stand mixer. With a dough hook, lightly mix to combine.
- Pour yeast mixture into flour and mix on low (#2 on a KitchenAid) until moistened, about 30 seconds. Increase speed to medium (#4) and knead for 10 minutes, until dough is smooth.
- Place dough into a large, lightly oiled bowl. Cover with plastic wrap and allow to rise until double in size.
- Turn dough onto lightly floured surface. Stretch dough into a 12 inch rope. Cut into 8 even pieces and roll each piece into a 6 – 7 inch circle. Set aside on a lightly floured surface and cover with a towel. Let rise for 30 minutes.
- Meanwhile, reheat oven to 500°F and place baking stone on oven rack. Allow to heat for 20 minutes.
- Place dough onto baking stone (I was able to make 3 at a time) and lightly spritz with water. Bake for 3 minutes, or until pitas are puffy and tops are not yet brown.
- Remove from baking stone and let cool on a clean towel.