A light tender and easy to make pita bread that is still strong enough to completely fill up. This pita is easy to make and delicious to eat.
Prep Time 2hrs45mins
Cook Time 5mins
Total Time 2hrs50mins
Author Julie Menghini
2teaspoonsof instant or active dry yeast1 packet
1cupwarm waterwarm to touch but not hot (100 to 105 degrees F
1teaspoonof granulated sugar or honey
2 1/2cupUnbleached All-Purpose flour
Lightly grease a large bowl and set aside (I used olive oil)
In a separate large bowl, stir together water, sugar (or honey), and yeast. Let stand for 5 minutes, or until bubbly. Stir in oil.
In a medium bowl, stir flour and salt together. Stir flour mixture into the water yeast mixture bowl, and stir until a craggy dough just comes together. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in the greased bowl. Cover with plastic wrap, and let rise until doubled in size, 1 to 2 hours.
Preheat the oven to 500 degrees F with a baking stone placed on the middle rack.
Turn the dough out onto a lightly floured surface and deflate. Roll into a 16-inch roll approximately 2 inches thick. Cut 8 equal sized pieces.
Roll each piece into a ball. With a lightly floured rolling pin, roll into 6-inch circles, about 1/4 inch thick. Let rest covered with a clean dish towel for 30 minutes.
Working in batches, transfer the dough rounds to the hot stone using a pizza peel or large metal spatula. Bake until the rounds turn lightly golden, approximately 5 minutes.
Remove from the oven and cool completely on a cooling rack.