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Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned. Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough. Store cooled pitas in an airtight container or plastic bag.
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To Bake Pitas: Preheat oven to 475 degrees F with a pizza stone or baking sheet inside. Pan needs to be very hot before adding pitas! Once hot, place pitas carefully on top and cook for 2 minutes. Flip and cook for another 1-2 minutes. To Make Ahead: Pita bread dough will keep for up to 5 days, covered in the fridge.
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TRADITIONAL BREAD-MAKING: In a mixing bowl, mix water, sugar and yeast; allow to foam for 3-5 minutes; add oil and salt, mixing well; mix white & wholewheat flours together in a separate bowl, then add to liquids, mixing until well-blended. Place dough-ball in a well-greased bowl, allow to rise in a warm spot until doubled in volume.
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Form the Pita Dough: Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed.
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In the bowl of a stand mixer, combine all of the ingredients above. Mix the ingredients with a spatula until a rough ball forms. (Or, mix the ingredients together by hand, then knead for about 10 minutes until a dough forms. Skip to Step 3). Attach the dough hook of the mixer and turn on the mixer at its lowest setting.
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Cook Pita in a Skillet (for Soft Flatbread) 1 Heat a heavy-bottomed pan, like cast iron, over medium heat. Add a drizzle of avocado oil, then place down a circle of pita dough. 2 When the bottom has golden brown spots, carefully flip and cook the other side; the pita takes 2 to 3 minutes on each side.
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Make the Dough: In a large mixing bowl, whisk together the flour, salt, sugar, and yeast. Add 1¼ cups of the water water and the olive oil and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water a small amount at a time.
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Step 1 In a large bowl, combine warm water, yeast, and sugar and stir until dissolved. Stir in ½ cup flour and let sit for 15 minutes, until mixture foams. Step 2 Add oil, salt, and 2 cups flour.
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Instructions. To prepare this pitta bread recipe add in a mixer's bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths. Add the flour and salt and mix using the dough hook for 6-8 minutes. Alternatively you could mix the ingredients by hand.
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Add dough and turn to coat in oil. Cover the bowl tightly with plastic wrap and place in a warm (100˚F) place for 45 minutes, or at room temperature about 90 minutes until doubled in volume. If Baking Pita: Once dough has doubled, preheat oven to 500˚F with a baking stone or baking sheet on the bottom rack position.
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Directions . In a large bowl, dissolve yeast in warm water. Stir in salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
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How to Make Pita Bread: Step-by-Step. Step 1: Make sponge. Combine 1 cup lukewarm water in a large mixing bowl with yeast and sugar. Stir until dissolved. Add ½ cup flour and whisk together. Place the mixing bowl in a warm (not hot) place, uncovered. Wait about 15 minutes or until mixture is frothy and bubbling a bit.
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With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack.
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To make your pita bread puff up nicely, make sure your oven is really hot, around 200-230°C (440°F). Put two to three pita pockets on and upturned cake rack. Use a spray bottle to give your pitas a good mist, about 5-6 squirts, before closing the oven door. If the oven is right, they will start puffing up in about 2 minutes.
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Instructions. Combine the dry ingredients in a large bowl and whisk together. Set aside. In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil.
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Make a smooth ball from a dough piece. Using a rolling pin roll into a disc of about 4 mm thickness. (dust flour if needed) Carefully lift and place the disc in a baking tray and place in the oven. Bake for about 6 minutes until the pita bread puffs and there are few golden brown spots.
