Pita bread, a staple of Middle Eastern cuisine, offers a delightful combination of soft texture and a mildly tangy flavor. This versatile bread begins its journey in a large mixing bowl where 3 cups of all-purpose flour, 1 ½ teaspoons of salt, and 1 tablespoon of sugar are harmoniously mixed. The yeast, a crucial ingredient, is activated in warm water until it becomes frothy, setting the stage for a light and airy dough.
Adding olive oil lends a richness, blending seamlessly with the yeast mixture before it is carefully incorporated into the flour blend. The forming dough, if found too dry, can be adjusted with a touch more warm water, ensuring perfect consistency. Once a dough is shaped, it is kneaded on a floured surface for about 10 minutes, becoming smooth and elastic. This kneading process develops the gluten, giving pita its signature chewy texture.
The dough is then placed in a greased bowl, covered, and allowed to rise in a warm, draft-free area until it doubles in size—a thrilling transformation that takes about 1 to 1 ½ hours. Preheating the oven to a high temperature of 475°F (245°C) with a baking stone inside is essential, ensuring an even, hot cooking surface that helps the pitas puff up beautifully.
After dividing and rolling the dough into circles a ¼ inch thick, the real magic happens during the brief 4-5 minutes in the oven, where the pitas balloon into light, golden rounds. Quickly covering them with a cloth post-bake preserves their softness. Pita bread can be enjoyed warm or stored, a perfect pocket for fillings or as a companion to dips, reflecting both tradition and versatility.
Ingredients
3 cups all-purpose flour
1 ½ tsps salt
1 tbsp sugar
1 packet active dry yeast (about 2 ¼ tsps)
1 ¼ to 1 ½ cups warm water (110°F to 115°F)
2 tbsp olive oil
Directions
1. In a large mixing bowl, combine 3 cups of all-purpose flour, 1 ½ teaspoons of salt, and 1 tablespoon of sugar. Mix well.
2. In a separate small bowl, dissolve 1 packet of active dry yeast in 1 ¼ cups of warm water (110°F to 115°F). Let it sit for about 5 minutes until it becomes frothy.
3. Add 2 tablespoons of olive oil to the yeast mixture and stir to combine.
4. Gradually pour the yeast mixture into the flour mixture, stirring with a wooden spoon until a dough forms. If the dough is too dry, add up to an additional ¼ cup of warm water, one tablespoon at a time.
5. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
6. Place the kneaded dough into a greased bowl. Cover with a damp cloth and let it rise in a warm, draft-free area for about 1 to 1 ½ hours, or until it has doubled in size.
7. Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat.
8. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball.
9. On a lightly floured surface, roll each ball into a circle about ¼ inch thick.
10. Place the rolled-out dough circles onto the heated baking stone or sheet. Bake for 4-5 minutes, or until the pitas puff up and are lightly golden.
11. Remove the pitas from the oven and cover them with a clean, dry cloth to keep them soft.
12. Serve warm or store them in an airtight container.