Pita Bread

Tags: #middle-eastern #bread #flatbread #pocket #versatile Serving: 8 pitas Total time: 3 hours

Soft, pillowy flatbread that puffs up to create a perfect pocket for stuffing.

Ingredients

• 400g all-purpose flour
• 7g active dry yeast
• 8g salt
• 5g sugar
• 250ml warm water
• 30ml olive oil
• Extra flour for dusting

Steps

1. Dissolve yeast and sugar in warm water
2. Let stand 5 minutes until foamy
3. Mix flour and salt in large bowl
4. Add yeast mixture and olive oil
5. Mix until soft dough forms
6. Knead on floured surface 8 minutes until smooth
7. Place in oiled bowl and cover
8. Let rise 1 hour until doubled
9. Divide dough into 8 equal pieces
10. Roll each piece into 15cm circle
11. Place on floured baking sheets
12. Cover and let rest 30 minutes
13. Preheat oven to 240°C with baking stone
14. Bake pitas 2-3 minutes until puffed and lightly browned
15. Remove and cover with damp towel to keep soft
16. Cool completely before storing

Notes

High heat is crucial for the puff. Don't overbake or pitas will be crispy instead of soft.