Pita Bread
We are pretty sure that pita doesn't need any special introduction. If you've ever eaten gyros or a falafel wrap, then you know what it is. This flatbread is ideal as a wrap, but that is not its only purpose. It can also be served with curries and grilled meats of all sorts. Pita is a great base for inventing new dishes too.
Ingredients
- 230 milliliters of warm water
- 2 teaspoons of active dry yeast
- 360 grams of flour
- 2 teaspoons of salt
- 2 teaspoons of olive oil
Instructions
- Pour water in a bowl, add yeast to it, and wait until it dissolves (approximately 5 minutes).
- Add 300 grams of flour, salt and olive oil to the mixture, and mix it until you get a dough.
- Take a little bit of the remaining 60g of flour and sprinkle it over your working surface.
- Start kneading the dough and add flour whenever you need to stop the dough sticking to your hands. Remember to add extra flour sparingly, since it is better to add too little than too much of it in this case. Knead for about 5 minutes.
- Place the dough in a bowl, cover it with a cloth or some plastic foil, and let it grow for about 1-2 hours.
- Take the dough and put it on a floured surface, then split it into 8 equal parts.
- Using a floured rolling pin, roll out the dough balls into circles with a diameter of 15-17cm. If the dough starts to stick to the surface sprinkle it with more flour. After rolling the pitas, let them sit for a few minutes.
- Preheat the oven to about 450 degrees Fahrenheit. It would be ideal if you had a baking stone, but if not, a regular baking sheet with parchment paper will do just fine.
- Place the pitas (as many as you can fit) on to the baking sheet and bake for about 3 minutes.
- Take the pitas out of the oven and bake them on a medium heat skillet with a bit of oil. 30 seconds on one side, 1 minute on the other.