Middle Eastern Pita Bread
The famous flatbread that allows you to make a sandwich in a pocket or an instant pizza is also used to make triangular crisps for dipping.
Serves: 6Hands-on: 30 minutesTotal: 2 hours 40 minutesDifficulty: Medium
- 1⁄2 packet yeast
- 3⁄4 cup warm water
- 1 1⁄2 tsp. olive oil
- 1⁄2 tsp. salt
- 1 3⁄4 cups all-purpose flour
- Combine yeast with the warm water and stir. Add olive oil and salt and mix again. Add 1 1⁄4 cups flour and combine with a wooden spoon. Add another 1⁄4 cup flour and mix with hands to form dough.
- Knead dough on a floured board for 10 minutes, adding the remaining flour as needed to prevent sticking. (Use more flour if necessary to prevent sticking.)
- Let dough rise covered in an oiled bowl for 1 1⁄2 hours in a warm place. Punch down dough and divide it into six pieces. Roll them into balls with your hands, cover, and let rest 5 minutes.
- Roll the balls into 6-inch flat rounds on a floured board, cover, and let rest again for 15 minutes this time.
- Preheat the oven to 500°F and place 2 pitas on a baking sheet pan. Bake for 5 to 10 minutes. Remove the pan from the oven and take the baked pitas off and put 2 more on the hot pan. Bake them in the oven for 3 to 5 minutes (the preheated pan will make the baking time less. Repeat with the remaining 2 rounds.