The Only way you should eat Pita Bread!

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. In a large mixing bowl, stir the yeast and sugar into the lukewarm water until dissolved. Add 1/2 cup of the flour and whisk. Leave the bowl uncovered in a warm place for about 15 minutes, until the mixture bubbles.
2. Add the salt, olive oil and almost all of the remaining flour, keeping about 1/2 cup back for dusting. Stir until a shaggy, sticky mass forms. Dust with a little flour and knead inside the bowl for about 1 minute.
3. Lightly flour a clean work surface and knead for a couple of minutes until smooth. Cover and rest for 10 minutes, then knead again for a couple more minutes. The dough should stay slightly moist, so add only a little flour if needed.
4. Clean the bowl, lightly coat it with extra virgin olive oil and return the dough to it, turning once or twice to coat. Cover tightly with plastic wrap, then a kitchen towel, and leave in a warm place for 1 hour or until doubled in size.
5. Deflate the dough on a clean surface and divide it into 7 to 8 equal pieces. Shape them into balls, cover with a towel and rest for about 10 minutes.
6. Using a floured rolling pin, roll each piece into a circle 8 to 9 inches wide and about 1/4 inch thick. Lift and turn the dough often while rolling, adding a tiny bit of flour if it sticks. If it springs back, rest it for a few minutes before continuing.
7. Heat the oven to 475°F with a heavy-duty baking pan or large cast iron skillet on the middle rack. Place 2 rolled pitas at a time directly on the hot pan and bake for 2 minutes, then turn with tongs and bake 1 minute more. Cover the baked pitas with a clean towel while you cook the rest.
8. For the stovetop method, heat a cast iron skillet over medium-high heat until a drop of water sizzles immediately. Wipe the skillet with a tiny drizzle of extra virgin olive oil, then cook one pita at a time for 30 seconds until bubbles form. Flip and cook 1 to 2 minutes until large toasted spots appear, then flip again and cook 1 to 2 minutes more. Press gently with a clean towel if the pita does

Summarized from The Mediterranean Dish's video. Watch it for the details.