I'm never buying pita from the store again

By Sarah's Vegan Kitchen · 110 min

Ingredients

Instructions

1. Whisk the lukewarm water with the yeast and let it stand 5 to 10 minutes until foamy.
2. Mix the flour, salt and sugar in a large bowl.
3. Add the yeast mixture and olive oil and mix to a shaggy dough.
4. Knead on a lightly floured surface for 8 to 10 minutes, or in a stand mixer with the dough hook for 6 to 8 minutes, adding flour a little at a time until smooth and elastic.
5. Shape the dough into a ball, oil the bowl, turn the dough to coat it, cover and let rise 1 to 1.5 hours until roughly doubled.
6. Divide into 6 to 7 pieces, shape each into a tight ball, place seam-side down, cover and rest 20 minutes.
7. Preheat the oven to its highest setting with a pizza stone or upturned baking sheet inside. Roll each ball into a disk about 6 inches across, keeping the others covered, and let them rise 20 to 25 minutes until lightly puffy, loosely covered.
8. Oven method: bake one or two at a time on the hot stone for 3 to 5 minutes, without flipping, until lightly browned. Remove with tongs and cool before handling.
9. Stovetop method: heat a dry cast-iron skillet over medium-high for 5 to 8 minutes. Brush off excess flour, lay a pita in the pan and cook about 1 minute until it blisters, then flip and cook about 1 minute more until it puffs, then flip back for about 30 seconds. Adjust heat so the first side turns golden in about a minute.
10. Keep cooked pitas covered with a clean towel. Once fully cooled, store in an airtight container or bag for 3 to 4 days.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.