HOMEMADE PITA BREAD
Prep Time :1 hour 20 mins / Cook Time : 20 mins
- 2 1/2 teaspoons active dry yeast
- 2 teaspoons sugar
- 2 cups all-purpose flour
- 2 cups bread flour
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- Mix together 1/2 cup water, the yeast, and sugar in a small bowl and let stand until foamy, about 5 minutes.
- Combine the all-purpose flour, bread flour, and salt in the bowl of a stand mixer fitted with the dough hook or a large mixing bowl. Mix using the stand mixer or a wooden spoon until blended. Add the yeast mixture, another 1/2 cup of water, and the oil and mix until the dough forms a ball that pulls clear of the sides and bottom of the bowl. If after a few minutes the mixture doesn’t form a ball, add a tablespoon of water at a time until it does.
- The moment the dough starts to pull clear of the bottom of the bowl, add 1/2 cup water and continue mixing until incorporated. The dough should feel tacky when slapped with a clean hand, but it should not stick. If it sticks, add more flour, a tablespoon at a time.
- Cover the dough with plastic wrap and let rise at room temperature until doubled in size, about an hour. Alternatively, let it rise in the refrigerator overnight.
- Preheat the oven to 500 degrees F, with a rack in the upper third. Place a baking stone or an inverted baking sheet in the oven to preheat as well.
- Roll the dough into 8 balls the size of baseballs. Cover with a cloth and let rise until they are about the size of softballs.
- Roll each dough ball to about 1/4″ thickness with a floured rolling pin on a floured work surface. Place one or two at a time on the baking stone or baking sheet and bake until puffed and cooked through, about 3 minutes. Serve immediately, or let cool.