Pita Bread
Pita bread can trace it’s roots over 14000 years ago to the Stoned Age in the Middle East. Today, pita bread is a staple of Mediterranean and Middle Eastern cuisine. The yeast leavened flatbread dough is rolled flat. The edges are then tucked up underneath itself into a ball. This allows air to be trapped, creating steam to puff up the flatbread and make a pocket once the dough is baked. There is also pita that is just rolled flat and use more as a wrap, such as is Greek cuisine.
Ingredients
- 1 cup flour
- 1 tsp active dry yeast
- 1/2 tbsp vegetable oil
- 1/4 tsp salt
- 1/8 tsp sugar
- 1 cup warm water
Instructions
- Mix all of the ingredients together.
- On a floured surface, knead the dough fo 7-8 minutes.
- Place the dough in an oiled bowl. Cover with plastic wrap. Keep in a warm place.
- Let dough rise for 2 hours. It will double in volume.
- Roll dough out on a floured surface.
- Cut the dough into 4 pieces.
- Flatten the dough into a circle.
- Tuck the edges up under into itself to form a ball. This helps trap air inside, making the pita light and airy.
- Roll out the dough ball into 1/4” thick discs.
- Preheat the oven to 500 degrees.
- Cook the pita for 4 minutes a side.
