Pita Bread

Notes: I use a jar of yeast that i keep in my fridge that is Instant Yeast (or rapid rise or bread machine yeast) that you can add directly into the flour. Just make sure you get it room temp first. I also use kosher salt and sugar, since the recipe gives you options. Below is the link to the original recipe, but I've made personal adjustments below that I've learned work better for me. There are also links to
other bread recipies and more info on pita bread making as well.

http://www.thefreshloaf.com/recipes/pitabread
 
Pita Bread - make sure you set aside a good amount of time in the day for these.


Prep time: 20 minutes
Resting time total: ~2 hrs
Cook time: 3 min each


Makes 8 pitas
3 cups flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening

Oven: 400*F

1. In a medium bowl mix flour, salt, yeast and sugar together.
2. In a separate mix 1 cup of water and olive oil.  Make sure this is room temp, it makes a difference.
3. Pour the 1 cup water and olive oil into the flour mixture and stir with a wooden spoon. This will bring the mixture to be kind of a flaky dough. At this point i start kneading it together and add a little water here and there to get it to mix together to just have a slight sticky dough ball. If too sticky i just dust a little flour. it shouldn't stick to your hands like crazy just kind of grab at it. once i get it all formed into a ball i knead it on the counter top.
4. Knead for 10 minutes
5. Transfer into a bowl that you have rubbed with a little oil. Cover with damp towel and let rise for 90 minutes - should at least double in size.
6. once its done rising divide into 8 balls, and let rise for another 20 minutes
 ***PRE HEAT OVEN to 400*F - Use a flat baking stone or an upside down cookie sheet and heat it up in the oven when you go to preheat it***
7. Roll out to be about 1/4"-1/8" thick (i think the thicker the better, but the pitas are not as big but puff up better) in round or whatever shapes.
8. Cook on the a stone or on the back of a cookie sheet in the oven for about 3 minutes each. I usually go about 3:30. They should puff up, but my luck have been 65% puffing up, which means i've over worked the dough rolling them out, or didn't knead it enough, just my learning process.


Final notes: no matter if they puff up or not, it still makes awesome bread!