Day 41: Pita Bread
This is such a great recipe for pita bread, serve it from, hummus, to yogurt, the possibilities are honestly endless! One thing to watch out for is the fact that everyone's oven is different, so your best bet is to eyeball some time close to what I direct. Just make sure to flip your pita's after they begin to really puff up.
This is after on you should add the rest of the ingredients but you have to let this sit first. I don't like that it takes such a long time to do all it's proofs but it really does help.
If you make flattened out balls, before rolling becomes a lot easier. When you put all your pita breads in the oven make sure to have them all facing the same way. If they are on different shelves or can't uneven, it might change every pita bread's cooking time.
I ate mine with hummus and they were absolutely terrific!
2 teaspoons active dry yeast
2 cups All Purpose Flour
1 teaspoon kosher salt
1/2 teaspoon sugar
2 tablespoons olive oil
1 cup warm water not hot
Combine yeast, sugar, and water. Stir and add in 1/2 cup flour, set aside for 15 minutes. Then add the remaining 1 1/2 cups of flour and the rest of the ingredients in and knead for a few minutes. Proof for an hour.
Roll into balls and with your hand flatten them out. Then roll into a 1/4" thick small circle. Bake in a greased pan for 3 minutes, then flip, and 1 1/2 more minutes.