- 1 cup of very warm water 110 degrees
- 1 package of active yeast (2 tsp of loose yeast)
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 1 tbl EVOO (Extra Virgin Olive Oil)
- 3 – 3 1/2 cups of All Purpose Flour
Put warm water in a large mixing bowl and add yeast, sugar & salt. Wait about 2-5 minutes until the yeast blooms. It will get foamy (if it doesn’t, its not active anymore). Add flour 1 cup of a time. Use spatula to scrape down the sides. Add oil at the 3rd cup. Use machine hook and keep running until the dough forms a slightly sticky ball. Take out and roll on counter with additional flour. Knead the dough well for about 8-10 minutes. The dough will get very shiny and elastic. Form the dough into a ball and put into a deep bowl and cover with a damp tea towel and place the bowl in a warm place. I like to use the oven or the microwave while not in use. Let it sit for a minimum of 45 minutes to an hour. The dough will double and puff up. After roll it out with your hands and separate into equal balls the size of large golf balls. Roll out each ball into a round disk evenly to a 1/2 inch thickness. Place on a large sheet or smooth cloth and cover it over and allow to rest and rise again for about 20 minutes. Render about: 10-11 Pita discs
Oven Method: At 425 degrees, place one or two dough discs on a cookie sheet in the middle of the oven. You will see after 5 -8 minutes the pita will start to puff up. Some puff up more than others, some don’t puff up at all, its a gamble for all of us depending on your home and temperatures around you like weather. Keep a close eye on the Pita at this point. Once it starts brown slightly, turn oven to broil on high for 2-3 minutes and Pita will turn the golden color you like. Take out and repeat with the rest of the dough discs.
Stove top Method: On med-high heat, use a heavy cast iron pan that is slightly oiled. Place dough discs on the pan. First side should stay down for about 60 seconds, flip and turn over for 30 seconds and then flip again back and forth a few times until you get the puffy golden color you are looking for. Before the first flip, you will see the dough bubble up, on the 2nd flip it should puff up at that point. If it doesn’t then, it probably won’t puff at all.
Pita is easy and not very time consuming as far as homemade bread goes, but the trick is in your house temperature which you can control by keeping the A/C at higher digit so that it is not blowing hard while your dough is rising and keep your heat if in the winter at a normal range as it can dry out the dough if too high. Weather also plays a part in this scenario which we can’t do much about, but just be cognoscente of it and compensate.