- 1 package of yeast, or quick rising yeast
- 1/2 cup warm water
- 3 cups all purpose flour, or a mixture of whole wheat and white flours
- 1 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup lukewarm water
- Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy from the yeast activity.
- Combine flour and salt in large bowl, or in an electric mixer bowl if using a mixer.
- Make a small depression in the middle of flour and pour the yeast water mixture in depression.
- Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic. If using a mixer, use a dough hook to mix ingredients.
- Place dough on floured surface and knead for 10-15 minutes (or 5-8 minutes with an electric mixer). When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
- Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
- Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
- Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. In the meantime, heat a cast iron skillet over medium-high heat.
- Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
- Cook each pita on the cast iron skillet for 2 minutes until the bread puffs up. Turn over and cook for 2 minutes.
Remove pitas and allow them to cool slightly. They are best served warm. Place in zipped storage bags if there are any left!
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