Pita Bread
Soft and puffy bread to pair with any mediterranean mains or enjoyed by itself.
Ingredients
- 469 grams bread flour
- 1 packet of active dry yeast
- 3/4 cup warm water around 110 F
- 1 tsp plus 1 tbsp sugar separated
- 2 tsp salt
- 3 tbsp olive oil extra virgin
- 1/3 cup greek yogurt whole milk preferred
Instructions
- In a measuring cup/small bowl combine water, yeast and 1 tsp for sugar. Let the mixture sit until foamy, around 5 minutes.
- In a stand mixer bowl with a paddle attachment combine flour, salt and 1 tbsp sugar.
- Add the yeast mixture, olive oil and yogurt, mix at low speed until everything comes together.
- Change to dough hook and knead the dough at medium low speed for 10 minutes. The dough should be soft and slightly sticky at the end of 10 minutes.
- Transfer the dough on a clean work surface and form into a ball.
- Oil a large bowl and transfer the dough ball in it, cover with plastic wrap and let it rise until double in size. Around 2 hours.Tip: Put a piece of tape on side of the bowl at approximately where double the height of the dough would be.
- Preheat the oven to 500 F. Line two baking sheets with parchment paper and set aside.
- Turned the the raised dough on a clean work surface and divide into 12 equal balls. Cover them with plastic wrap and let them rise for another 20 minutes.
- Work on one ball at a time; roll it into 4 to 5 inch circles and place them onto prepared baking sheet.
- Make sure the rolled pitas do not overlap.
- Bake one sheet at a time for about 8 minutes, rotating the tray after 5 minutes.
- Transfer the pitas to a wire rack to cool completely.