Pita Bread (White)
Source of Recipe
Zaar
List of Ingredients
3 1/2 cups bread flour (plus extra for dusting)
1 teaspoon salt
1 packet dry active yeast
1 teaspoon sugar
1 teaspoon olive oil
1 1/3 cups water
Recipe
Sift flour and salt together in a large bowl.
Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast.
Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil.
Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live, altitude.
Turn out and knead for 10 minutes.
Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours.
Punch down and knead to smooth.
Cut dough into 8-12 pieces, form into rounds, roll out and place on a dusted baking sheet (I just put them on my counter top), cover and let rest for 30-45 minutes.
Preheat oven to 500F degrees.
On heated baking stone or cookie sheet, flip pita bread over onto stone or baking sheet (whichever you are using).
Don't crowd pitas. They need air to circulate around them. Do a couple at a time.
Bake for about 3-1/2 to 4 minutes, turning once.
Remove from oven.
I wrap the cooked pitas in a tea towel for a minute or two-then cool and place in plastic bags.
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