Pita Bread

This pita bread recipe surpasses the store-bought version by a wide margin; there’s simply no comparison. Not only is it delicious, but it’s also incredibly easy to make!

Preparation time: 30 min
Cooking time: 10 min
Resting time: 2 hrs 35 mins
Total time: 3 hrs 15 mins
Serves: 8

Ingredients:

• 1 ½ tablespoons of olive oil
• 1 teaspoon of olive oil, divided
• 1 ¾ teaspoons of salt
• 1 cup of all-purpose flour
• 1 cup of warm water (100 degrees F / 38 degrees C)
• 1 ¾ cups of all-purpose flour, or as needed
• 1 package (0.25 ounce) of active dry yeast

Method:

1. Place the yeast in the bowl of a stand mixer and add 1 cup of warm water and 1 cup of flour. Whisk together, then let it sit until the mixture bubbles and foams, which should take about 15 minutes.
2. Add 1 1/2 tablespoons of olive oil and salt to the yeast mixture, followed by 1 1/2 cups of flour. Mix at low speed using a dough hook attachment until the dough is soft, supple, and slightly sticky. Knead the dough with the machine on low speed until it’s slightly springy and still soft, which should take about 5 to 6 minutes. If the dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time. Turn the dough out onto a floured work surface and form it into a ball.
3. Wipe the inside of the bowl with 1/4 teaspoon of olive oil. Turn the dough around in the bowl to lightly cover it with oil. Cover the bowl with foil and let the dough rise until it has doubled in size, which should take about 2 hours.
4. Once the dough has doubled in size, remove it from the bowl and place it on a lightly floured work surface. Lightly pat it into a flat shape about 1-inch thick. Use a knife to cut the dough into 8 equal pieces.
5. Form each piece into a small round ball with a smooth top, pulling the dough from the sides and tucking the ends underneath the bottom.
6. Cover the dough balls with lightly oiled plastic wrap and let them rest for 30 minutes.
7. Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round disc about 1/4-inch thick. Let the shaped dough rest for 5 minutes.
8. Brush a cast iron skillet with the remaining 3/4 teaspoon of olive oil and place it over medium-high heat. Lay one round of dough into the hot skillet; cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for 1 to 2 minutes more, until both sides are golden brown. Stack the cooked breads on a plate; when they are cool enough to handle, slice the breads in half and open the pocket inside for stuffing.

Notes:
Preheat your oven to 100 degrees F and then turn it off. Let the dough rise in the warm oven. Alternatively, if your oven has a proof setting, you can use that.

Nutritional Info:
Calories: 186
Carbs: 33g
Protein 5g
Fat 4g

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