A daily staple growing up in my household, bread was served with every meal. People have this misconception that bread making is so complex but it really isn’t. Basically, you throw these simple ingredients in a bowl and let the yeast do all the magic, go back to it after an hour and shape it to whatever you want to do with it and Voila!! you’re an award winning bread maker!! The key to getting your pita bread to balloon is TIME, you literally have to keep resetting the timer with every batch you bake. Take the time to look for a quality flour for your bread as this can make a great difference in your end result. I like using a pizza 00 flour, or a bread intended flour of your choice.
3 cups flour,
1 1/2 cups warm water.
2 tsp salt.
1 tsp organic cane sugar.
1 1/2 tsp yeast.
1 tbsp olive oil.
Preheat oven to 500 F (or highest temperature your oven allows)
1- Place a sturdy baking sheet while oven is heating up.
2- Combine the water, yeast and sugar in a medium sized bowl and allow to ferment for 10 minutes.
3- Add flour and salt.
4- Kneed for a few minutes until a soft ball is formed
5- In a clean (preferably glass bowl) place the dough and coat with olive oil.
6- Cover with saran wrap and allow to rise until double in size, dependant on the room climate, it could take 30 minutes or 1 1/2 hrs.
7- Once doubled in size, divide dough into 16 portions and roll out into round disks.
8- Place 2-3 pitas at a time in the oven, set timer for 3 minutes. With tongs, flip pitas mid way and keep an eye on them. they should balloon.
Note: Every oven cooks differently, you might have to make these a few times to figure our how your pitas react to temperature and adjust the size of your pitas.