Homemade Pita Bread
(makes 12 pita)
1 cup warm water (not hot)
1 package active dry yeast (or 2 teaspoons)
1 tablespoon olive oil +2 tablespoons for coating bowl and pan to cook
1 ½ teaspoons sea salt
3 cups all-purpose flour
Place the warm water and yeast in the bowl of a stand mixer (or a regular bowl if doing by hand-the Lebanese way). Mix with a wooden spoon. Let this mixture sit for about 5 minutes until the yeast gets bubbly.
Add the oil, salt, and flour. Mix with the spoon until incorporated. Next, with your dough hook attachment, knead for about 5 minutes (or 10 minutes if kneading by hand) until the dough is soft and not sticking to the sides of the bowl.
Coat a bowl with a small amount of olive oil and add the dough. Place a towel over the dough and allow to rise for about 1 hour. The dough should double in size. (If your kitchen is cool, preheat your oven to 170. Turn off and place the bowl with the dough in it. Place a wooden spoon in the oven door to keep open--works perfectly every time.)
After the dough has risen, turn it out onto a floured surface. Cut the dough in half and then divide each half evenly into pieces. Form the pieces into balls. Let rest 5 minutes. Roll the dough into small rounds.
Heat a large cast iron pan or skillet to medium heat. Lightly oil the pan and rub with a paper towel to distribute the oil evenly (you do not want it to pool anywhere in the pan).
Cook on for about 1 minute, or until you start to see bubbles or lumps appear. Flip and cook for another minute.
Remove from the heat and enjoy!!
(If you make the dough and want to cook it later, just refrigerate for up to 1 day. Also, to reheat, place in foil and place in a warm oven for 5 minutes.)
(makes 12 pita)
1 cup warm water (not hot)
1 package active dry yeast (or 2 teaspoons)
1 tablespoon olive oil +2 tablespoons for coating bowl and pan to cook
1 ½ teaspoons sea salt
3 cups all-purpose flour
Place the warm water and yeast in the bowl of a stand mixer (or a regular bowl if doing by hand-the Lebanese way). Mix with a wooden spoon. Let this mixture sit for about 5 minutes until the yeast gets bubbly.
Add the oil, salt, and flour. Mix with the spoon until incorporated. Next, with your dough hook attachment, knead for about 5 minutes (or 10 minutes if kneading by hand) until the dough is soft and not sticking to the sides of the bowl.
Coat a bowl with a small amount of olive oil and add the dough. Place a towel over the dough and allow to rise for about 1 hour. The dough should double in size. (If your kitchen is cool, preheat your oven to 170. Turn off and place the bowl with the dough in it. Place a wooden spoon in the oven door to keep open--works perfectly every time.)
After the dough has risen, turn it out onto a floured surface. Cut the dough in half and then divide each half evenly into pieces. Form the pieces into balls. Let rest 5 minutes. Roll the dough into small rounds.
Heat a large cast iron pan or skillet to medium heat. Lightly oil the pan and rub with a paper towel to distribute the oil evenly (you do not want it to pool anywhere in the pan).
Cook on for about 1 minute, or until you start to see bubbles or lumps appear. Flip and cook for another minute.
Remove from the heat and enjoy!!
(If you make the dough and want to cook it later, just refrigerate for up to 1 day. Also, to reheat, place in foil and place in a warm oven for 5 minutes.)