Pita Recipe

1 tablespoon yeast
1 ¼ cups warm water
1 teaspoon salt
3-3 ½ cups flour
Preheat oven to 425°F.

• In the bowl of a stand mixer, dissolve yeast in water and let stand for about 5 minutes.
• Add salt and 1½ cups flour, then use the dough hook and beat to form a batter.
• Add the additional flour until a rough, shaggy dough is formed.
• On a floured surface, knead for 5 minutes until dough is smooth and elastic. If the dough is too sticky, add a little more flour.
• Divide the dough into six pieces for large pitas or ten for smaller pitas.
• Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Using the palm of the hand works well.
• Make sure the dough is an even thickness as this is what helps the pita “puff’.
• Allow the pita to rest on lightly floured counter, covered with a tea towel for 30 minutes until slightly puffed.
• With a large spatula, flip the rounds of dough upside down on to a baking sheet.
• Bake 10-15 minutes until pita is a light golden color.
• Store at room temperature in a Ziploc bag for up to two days or in the freezer for a month