Pita Bread

Pita Bread may appear hard to make, but it really isn't. It is very easy and so much better tasting than the ones you buy at the store.

Ingredients

2 1/2 tsp. yeast or 1 pkg active dry yeast
1 c. very warm tap water, 110° to 115°
2 3/4 c. flour, divided
1 1/2 Tbs. olive oil
1 3/4 tsp. salt
1 tsp. olive oil

Directions

In a large mixing bowl, combine yeast, water, and 1-cup flour. Whisk until it is a smooth consistency.  Place in a warm location and let rise for 15 to 20 minutes.  This will let you know that your yeast is active. The mixture will have bubbles and foam.  

Add olive oil and salt to the mixture and mix well.  Add 1 1/4-cups flour to the mixture.  With the dough hook attachment on your mixer,  start to mix the pita dough.  After mixing a couple of minutes, check the dough.  If it is still sticking to the sides of the bowl, add some more flour, about 1/4 cup at a time. You want the dough to be soft, yet slightly sticky.  When you get a soft, slightly sticky dough, allow the mixer to knead the dough for 5 to 6 minutes. Add a little more flour if necessary.

Place the dough on a lightly floured surface. Form the dough into a ball. 

Lightly oil the bowl with olive oil or vegetable oil. Place the dough in the bowl, turning the dough over, so all sides are lightly oiled.

Cover the bowl with a tea towel or sheet of plastic wrap and place in a warm location.   Allow the dough to rise until doubled in size. This can take 1 1/2 hours to 2 hours. 

Turn the dough ball out onto a floured surface.  With your fingers, lightly pat the dough into a flat rectangle. The dough should be about an inch thick.  Use a knife or a pizza cutter to cut the dough into 8 equal pieces. 

Form each piece of dough into a smooth ball.  Cover the dough balls with a tea towel and let rest for 30 minutes.

On a lightly floured surface, take one dough ball. Lightly flour the top of the dough and then pat it flat with your fingers. With a rolling pin, roll the dough out into a circle that is about 1/4-inch thick. Repeat the process with the remaining dough balls. Dust the work surface and your rolling pin with flour as needed to keep the dough from sticking.

After you roll out each piece of dough, set aside on a lightly floured surface and cover with a tea towel.  

Allow the bread to rest for at least 5 minutes.

Take a cast iron skillet and brush the surface with some cooking oil.  Place over medium heat. Lay one pita bread onto the heated skillet and cook for about 10 to 15 seconds. Flip the bread over and fry another 10 to 15 seconds. Flip the bread again and this time the bread will begin to puff up. With your spatula, gently press on the bread to release the air. They will again fill up with air, and this is fine.  This gives you a better open pocket as it spreads the air through the sealed pita and opens it up on the inside. The bread will have some brown spots on the outside, and that is the way it should be.

Stack the cooked pita breads on a serving plate or bowl. Cover with a towel to keep them warm as you continue to cook the rest of the pita bread.  When they are cool enough to handle, cut or break the bread in half and open the pocket.  Fill each pocket with anything you like.  

Notes

If your pita bread does not form a pocket, that is all right.  Simply cut the bread in half, then carefully run a paring knife down the middle of the insides. Be careful, so you don't cut through to the outside.