Pita bread is just the right size for a sandwich. It’s quick to make. You don’t even need to wait for the dough to rise a second time before you bake it.
- 1 cup water at 100F
- 1 tbsp. baking yeast
- 1 tbsp. organic sugar
- 1/2 tsp. Himalayan salt
- 1 tbsp. olive oil
- 1 egg
- 3 cups of flour, unbleached all-purpose
- Put water, yeast, and sugar or honey in a 2 cup glass measuring cup.
- Stir to dissolve the yeast.
- Prove the yeast by letting it get bubbly in the cup.
- Pour the yeast into a mixing bowl.
- Add salt, olive oil, egg and 1 cup of flour to the mixing bowl and mix well until the batter is smooth.
- Add the remaining flour, 1/2 cup at a time, mixing with the dough hook on your stand mixer, (or by hand) until all the flour has been incorporated.
- Mix with the dough hook, or knead by hand, until the dough is smooth and elastic. The dough will be soft. Don’t add more flour.
- Cover the bowl and let it rise at room temperature for 40 minutes, or until the dough is triple in bulk.
- Preheat oven to 500F. Place a heavy baking sheet in the oven and preheat the baking sheet.
- Divide the dough into 16 pieces.
- Cover the pieces with a cloth to keep them from drying out.
- Working with one piece at a time, roll out the dough into a thin round about 7 inches in diameter.
- When the oven is up to temperature remove the baking sheet.
- Flour the baking sheet but don’t oil or grease it.
- Place 3 rounds of dough on the hot baking sheet and place it in the oven.
- Set a timer for 3 minutes.
- Turn the pitas and bake the second side for 2 minutes.
- Remove the tray from the oven.
- Transfer the pitas to a covered plate and cover with a towel to hold in the steam.
- This prevents the pitas from drying out.
- Repeat with the remaining dough until all 16 pitas are done.
If you are at sea-level, you may want your oven slightly hotter than 500F for making pitas.Keep your trays hot when making the pitas to insure that the pitas puff properly.
- Serving Size: 1 pita