Homemade Pita Bread
These were divine! This recipe made 4 dinner size pitas that we used for gyros. Double the recipe if you want more! I also served them with a drizzle of olive oil and some brie cheese. it did not disappoint as an appetizer!
- 1 c. warm water
- 2 tsp. active dry yeast
- 1 tsp. sugar
- 3 c. all-purpose flour, divided
- 1 T olive oil
- 1½ tsp. kosher salt
- In a large mixer bowl, combine water, yeast, and sugar.
- Stir to dissolve,
- Stir in ½ cup flour and let this sit for 15 minutes.
- At this point, it should be foamy.
- Add oil, salt, and 2 cups flour (reserve other ½ cup of flour) and stir in the mixer.
- Switch to a dough hook and let it knead 5-7 minutes until smooth.
- If too sticky, add the reserved flour. I did not need to add it at all.
- Put the dough in an oiled bowl and cover. Let sit in a warm place to double in size-about 60 mins.
- Heat a pizza stone to 500°.
- Punch down the dough and divide into 4 pieces and roll into balls.
- Cover again and let rest 10 mins.
- Roll each ball into an 8" wide circle.
- Place 1-2 on your stone (depending on the size) and bake 5 minutes on one side and 2-3 on the other.
- These are for doughier pitas like in the Greek restaurant.
- For crispier ones, use less dough for each pita and keep the 8 " size.
Recipe adapted from Delish