I discovered this week that there’s nothing quite like warm, homemade pita bread. Each pita bread pocket is like a fragrant pillow, just waiting to have your favorite sandwich filling tucked inside. As they baked, three sets of eyes were glued to the oven window watching them puff up the size of softballs. I’ve made two batches in four days, along with tzatziki and hummus, and I may be making more tomorrow.
- 1 1/8 cup warm water
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon olive oil
- 3 cups flour
- 1 teaspoon salt
Stir sugar into warm water. Sprinkle yeast over top and allow to proof for 10 min.
Stir in olive oil, 2 cups flour and salt. Add remaining flour and knead until soft, pliable and barely sticky (add a bit more flour if needed). Let rise for 1 hour covered, in a warm area. (You can do these steps in bread machine set on “dough” setting, if you prefer.)
Lightly flour a couple of big cutting boards and dampen two dish cloths.
On a lightly floured surface roll dough into a 12-inch rope. Cut into 8 pieces. Using your hands, roll each piece into a ball and place under a damp towel.
Take one piece at a time, and using a rolling pin, roll dough ball into a 7-inch circle. Place back under the damp towel making sure the surface is dusted with flour so it does not stick. Repeat with remaining dough.
Allow to rise for 30 minutes until slightly puffed. Meanwhile, position oven rack to 4-inches from bottom of oven and place pizza stone or baking tiles on rack. Preheat the oven to 475 degrees F.
Carefully place 1 or 2 pitas onto preheated tiles. Bake for 4- 5 minutes until puffed in the center and just starting to brown on the sides or bottom. Repeat with remaining pitas.
To serve: Cut in half and fill as desired.