Pita Bread
By Amara Yamamoto
Ingredients
1 tbsp active dry yeast
1 tsp sugar
1 ⅓ cups warm water
1 tablespoon kosher salt
3½ cups all-purpose flour
2 tablespoons olive oil, plus more for coating the bowl.
Directions
Place yeast, sugar, and 1⅓ cups warm water in the bowl of a stand mixer. Mix together and then let sit until foamy, 5–10 minutes.
Place flour, salt, and oil on top of the wet ingredients.
Start mixing at low-medium speed. The dough will fully come together and start to slap the sides of the mixer bowl. Continue mixing until the dough is smooth and elastic, between 5-10 minutes. (Alternatively, this can also be done in a medium bowl with a wooden spoon and hand kneaded. It will require some elbow grease.)
Place dough in a well-oiled bowl. Cover with plastic wrap and let rise in a warm, draft-free area until doubled in size, about 1 hour. If you are wanting to make the pitas the next day, it can be refrigerated at this point and then shaped before cooking)
Prepare your barbecue or a frying pan and pre-heat on medium heat. The ideal barbecue temperature you want the barbecue to hold is between 350ºf-400ºf.
Punch down dough and divide into 8 pieces. Using the excess oil to prevent the dough from sticking.
Flatten the dough into a disc, and then bring the edges in and pinch together. Place the ball seam side down and cup your hand over and roll each dough portion into a tight ball.
Using a rolling pin, roll the pita into a thin round. They are usually between 6”-8” rounds.
They can be stacked together if they are well oiled. If there is any sticking just add a little more oil.
To cook the pita, place directly on the grill or pan. You want it to brown lightly but not get too dark, it will be ready to flip once it doesn't stick any longer and it starts to puff through the centre. It takes usually between 2-4 minutes per side just depending on the thickness and temperature of the cooking surface.
Once the pitas are done you can enjoy them. They are best served warm and can be used as a side with dips or as a wrap for your favourite sandwich. They also work well to make flatbreads and pizza.
Pictured below, Pita used as pizza crust
