Pita Bread

All this requires is a few everyday ingredients, a little time (about 1 1/2 hours total), and some patience during the 4-5 minutes of waiting on the bread to come out of the oven. This bread is wonderful cut into wedges or squares and lightly re-toasted, dipped in hummus, or cut in half and stuffed with your favorite sandwich items (turkey, cheese, lettuce, veggies, etc.)

Ingredients:

1 1/8 cups warm water (120-125 F degrees)

1 1/2 teaspoons granulated sugar

1 1/2 teaspoons active dry yeast

3 cups all-purpose flour

1 Tablespoon extra-virgin olive oil, plus more for greasing bowl

1 teaspoon Kosher salt

1. Pour water in large bowl and stir in sugar. Sprinkle the yeast over the water and proof (let sit and become foamy) for about 10 minutes.

2. Stir in olive oil. Stir in flour and salt.

3.Knead gently until soft and barely sticky, just 6-7 times. Form into a ball.

4. Coat a large bowl lightly with olive oil. Place ball of dough in bowl, turning once to coat top. Cover with a warm damp kitchen towel and let rise until double, about an hour. (see pictures below)

5. Once dough has risen, preheat oven to 500 F degrees and place a cooling rack in the oven (optional)

6. Turn dough out onto a lightly floured surface.

7. Roll into a 12-inch even log

8. Cut log into 8 equal pieces. Form each piece into a ball and cover with the kitchen towel. (see picture below)

9. Taking one ball at a time, gently roll out to a circle with a 7-inch diameter, being careful not to roll too thin. (see picture below)

10. Place two or three rolled pitas on the cooling rack in the oven, or directly on the oven's rack, and bake 4-5 minutes until puffed up and barely brown. Be sure not to open oven too much, as this lets out hot air.

11. Remove and place under a damp towel to soften and cool. Use immediately or store in plastic bag in refrigerator for up to three days. 

Makes 8 pita rounds.

*You could also substitute 1 cup of whole-wheat flour for one of the cups of all-purpose flour for a slightly healthier version.