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