Homemade pita bread

Preparation Time: 2 hours
Cook Time: 10 mins
Total Time: 2 hours 10 mins
Yield: 8 pitas

Ingredients

1 cup warm water
2 tsp active dry yeast
1 tsp sugar
2.5 cup all purpose flour
1 tbsp olive oil
1.5 tsp salt

Directions

  1. In a mixing bowl, combine the warm water, yeast and sugar. Mix in half of the flour. Stir and let it sit for 15 mins until it foams up.
  2. Add olive oil, salt and the remaining flour to the mixture and combine well until a shaggy dough is formed.
  3. Knead the dough for 7-10 mins until it’s smooth and elastic. Add a bit more flour if it’s too sticky.
  4. Coat a clean bowl with a bit of olive oil. Place the dough in the bowl, cover and let it rest for 1 hour.
  5. After 1 hour, dough should be doubled in size. Dust the working surface with flour. Transfer the dough out and divide into 8 pieces. Roll each piece into a ball.
  6. Cover the dough balls with a clean kitchen towel and leave them to rest for 10 mins.
  7. Heat a cast iron or thick bottom skillet on high heat. Roll each ball out to a flat disk, about 0.5cm thick. Cook each pita in the skillet for about 2-3 mins per side. The pita should puff up when cooked.
  8. Transfer the cooked pita into a bowl lined with a clean kitchen towel to keep warm.
  9. Repeat and cook the rest of the pita.

Notes

If you are not cooking the dough at once, cover with plastic wrap and keep in the fridge up to 3 days, or the freezer up to 2-3 weeks. Simply let them come to room temp before cooking. Pita will still be soft and pillowy.

Greek chicken wrapped in warm, pilowy pita. Yum! 😊


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