These are very simple and easy to make, but do require some patience. Plan to start them at least a couple of hours before you want to eat them.
1 cup warm water
1 pk yeast (2ish tsp)
1 tsp salt
2+ cups of flour
Put warm water into the bowl and carefully sprinkle the yeast over the surface, trying to make every grain get wet. Allow to sit for 5 minutes and then stir to dissolve the yeast. (I often let it sit for 10-15 min, just until it's a bit bubbly)
Add 1 tsp. salt to the yeast mixture. You may choose to add herbs at this point to flavor your pita. Mix until well incorporated.
Add 1 cup of flour and mix until batter cascades down the back of a spoon (or just until it's smooth but not terribly thick--you can use a whisk up to this point). Then, carefully mix in about 3/4 c. flour (you'll need to switch to a wooden spoon) until all the four is absorbed.
Gradually add more flour 1/4 c. at a time until dough is no longer sticky. You many have to use your hands at this point.
Turn dough out onto a lightly floured surface and knead dough for about 5 minutes. Pour a small amount of oil into a bowl and toss dough in the bowl until lightly coated. (Really, do this, it's worth it.) Cover bowl and let sit in a warm place free from drafts for about 1 hour or until dough is doubled in size.
Punch down dough and knead a couple of times to work out air bubbles. Divide into 12 equal parts.
Dust each piece with flour and roll into circles about 6 inch diameter and 1/ 8 inch thick. Dust each side with flour again and set aside. Allow rolled dough to rest about 10 minutes.
Do NOT stack up the rolled-out pitas for their 10 minute rest. They will stick to each other like crazy! I just roll out a few at a time, setting them in a row on the counter, and as I cook each one, I roll another and stick it in its spot. DO make sure you make it into a ball before rolling it, otherwise you'll get some really weird shapes...
Heat pan on medium-low to medium heat. Allow to reach full heat before you start cooking.
Place a pita round on the skillet. When it begins to bubble, rotate it slightly.
Allow the pita to puff up completely before turning it over to cook on the other side for a minute.
Cool on wire racks.
Gradually add more flour 1/4 c. at a time until dough is no longer sticky. You many have to use your hands at this point.
Turn dough out onto a lightly floured surface and knead dough for about 5 minutes. Pour a small amount of oil into a bowl and toss dough in the bowl until lightly coated. (Really, do this, it's worth it.) Cover bowl and let sit in a warm place free from drafts for about 1 hour or until dough is doubled in size.
Punch down dough and knead a couple of times to work out air bubbles. Divide into 12 equal parts.
Dust each piece with flour and roll into circles about 6 inch diameter and 1/ 8 inch thick. Dust each side with flour again and set aside. Allow rolled dough to rest about 10 minutes.
Heat pan on medium-low to medium heat. Allow to reach full heat before you start cooking.
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| Back off, don't touch it yet!! |
Place a pita round on the skillet. When it begins to bubble, rotate it slightly.
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| NOW you can flip it! |
Cool on wire racks.
