Pita Bread

In a large bowl, combine 2 ¼ teaspoons active dry yeast, ½ teaspoon sugar, and 1 cup warm water, stirring until dissolved. Add ½ cup of the flour and mix until smooth. Place the bowl in a warm spot, uncovered, and let it rest for 15–20 minutes, until the mixture becomes foamy.

After 20 minutes, the mixture should look like a loose, bubbly sponge and have increased in size. Add the remaining 2 cups of flour, 1 teaspoon of salt, and 2 ¼ teaspoons of olive oil, then mix until a soft dough forms.

At first the dough will look shaggy. Knead it in the bowl for 1–2 minutes, folding it over itself until it starts to come together. Transfer the dough to a lightly floured work surface and continue kneading for a few more minutes, until it becomes smooth and elastic. If the dough feels sticky, lightly dust your hands and the surface with flour just until the dough is easy to handle, keeping it soft rather than dry.

Grease a large bowl with non‑stick spray or olive oil. Place the dough ball in the bowl, turn it once to coat the surface lightly, then cover. Let it rise in a warm place for about 1 hour, or until it has doubled in size.

After an hour, turn the dough out onto a lightly floured work surface. Use a bench knife to divide it into 8 equal pieces, then shape each one into a smooth ball. Place the dough balls back in the bowl, cover, and let them rest for 10 minutes.

Preheat a cast‑iron skillet over medium heat; no oil is needed. Lightly flour your work surface and roll each dough ball into an 8‑inch round.

Place the pitas in the skillet one at a time, cooking for 2–3 minutes per side, until they puff and develop light golden spots.

Allow them to cool on a kitchen towel.

Enjoy!

Check out our delicious Artichoke Hummus recipe and fresh Naan Recipe.