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Ingredients
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Take the flour and put it in your stand up mixer.
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Add the salt to the flour .
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The instant yeast
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The sugar
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The oil
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And lastly the water
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Using your paddle stir it for a few seconds until well combined on low speed.
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After the machine has stirred the flour and water, we will stop the machine and take off the paddle and put on the dough hook
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Put it on #4 and let the machine knead the dough for 10 minutes
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The dough is coming along nicely and pulling off the sides of my bowl. The dough is smooth and is ready for next step.
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You know its ready when the dough isn't too sticky or wet. It is time to let it rest.
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Take a large bowl, in my case a large pot and spray it with a light coating of oil.
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Put the dough inside. Lightly coat the dough with some oil so it wont dry.
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Cover it with saran wrap. Put it in a warm place so it can rise. I put it in my oven with the light on. Let it rise for 90 minutes.
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90 minutes has passed,look at how much it grew. It has doubled in size. Don't you just love yeast.? heehee
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This dough makes about 8-9 pita breads or 10-12 smaller ones depending how big or small you want them. Pinch off a pce of dough in your hands & gently tuck the end to the bottom forming a ball.
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All my dough balls are ready.
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Take a large piece of saran wrap
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Spread some oil of any type on the plastic wrap. The ones in a can are wonderful here.
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Place the greased cling wrap over the balls. Make sure they are well covered. Let them rest for another 30 minutes until doubled in size
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They dough balls have doubled in size. Time to rock and roll..heehee. when you are ready to roll take one of the balls and deflate it.
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Now the first method i will show you is the stove top method. Take a cast iron pan and set it over medium high heat. If you don't have a cast iron pan use a non stick pan no biggy.
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On the cast iron pan add a dab of oil and spread it with a paper towel. keep the pan hot while we make the pitas.
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Take some flour and put it on a flat surface.
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Take one of the dough balls and place it on the floured surface. Keep the other dough balls covered.
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Take a rolling pin and start rolling out the dough as round as you possibly can and to 1/4" thickness.
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Looking good.If the dough seems to have resistance while you are rolling it and it doesn't want to hold its shape. Let it rest covered for another 6-7 minutes. You should than be able to roll it out.
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Take your rolled out piece of pita dough and put it on the hot cast iron pan.
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Let the magic begin. Look at the pockets forming. It just needs a few minutes and behold a pocket. oh i just love pita bread.
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As soon as a pocket formed i turned it to brown the other side. yummyyyy. As soon as the pita brad is done put in a dish covered with a damp cotton towel.
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Than place them in a ziploc bag to keep them from getting hard and of course to keep them soft.
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this is the pocket formed from the pan made pita bread.
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Now lets go to our second method of making pita. Take a cast iron pan and place it on the lowest shelf of your oven upside down. Preheat your oven to 500F and let the pan get hot that is key.
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If you don't have a cast iron pan. You can use a thick cookie sheet. Just make sure to keep it in the oven while the oven is getting hot. The sheet needs to be hot when the pita bread touches it.
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Roll out the dough as i showed you before, but this time spritz the top lightly with water. This will help the pita bread puff up.
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I place the rolled out dough right on top of the hot cast iron pan.
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Look at that bread puffing up. DO not open the door while it is puffing. let it cook until puffed & browned for 5-7 min. When done place a damp towel over the bread to prevent them from getting hard.
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Look at the nice pocket in my pita bread. The bread is so soft and delicious.
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These are the pita breads i made. The ones to the left were made in the oven and the ones to the right on the stove top. Either way they were delicious . enjoy
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Do not be disappointed if some of your pita bread don't puff. Some of mine didn't also. You will still have a nice tasting pita bread that could be eaten as a flat bread. Enjoy
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The pitas will remain fresh for 2 days stored in a food storage bag or you can freeze them for later use.
Ingredients
| 3½ | Cups All purpose Flour |
| 1 | Teaspoon Sugar |
| 1 | Teaspoon Kosher salt |
| 1½ | Teaspoons Instant Dry Yeast |
| 1½ | Cups warm water |
| 2 | Tablespoons olive Oil |