Pita bread is quick and fun to make. It can be used for filling, scooping, dipping, spreading, and almost anything. It is supposed to puff into a pocket, but sometimes, it doesn’t seem to. Just pretend you did it on purpose! It’s still a very versatile, soft and tasty bread.
1 1/2 cups warm water
2 1/4 teaspoons (1 envelope) active dry yeast
1 teaspoon sugar
1 3/4 teaspoons salt
2 tablespoons oil
3 1/2 cups flour
Mix the water, yeast, and sugar in a bowl, and set aside to proof for about 10 minutes. Meanwhile, oil another large bowl for the dough.
Stir the salt and olive oil into the yeast mixture, and then beat in 1 1/2 cups of flour. Add the remaining flour a little at a time, until the dough is too thick to stir. Turn the dough out onto a board, and knead until you have soft, pliable dough, adding more flour as needed. Put it into the oiled bowl, turn to coat with oil, then cover and let rise until doubled, about an hour.
Punch the dough down and divide into 10 equal pieces. Roll each into a ball, and cover with a clean towel.
Place sheet pans or cookie sheets in the oven and preheat oven to 475 degrees, and let the dough relax while the oven heats. Then roll the dough into a circle about 1/4 inch thick. Don’t stack them or they will stick together. Drop the rounds onto the heated pans, and bake for 3 minutes. Remove them from the oven. Put the finished bread into a plastic bag or under a towel to keep them soft.
For part one of Sukhailah’s Breadmaking School click here.