Homemade Pitas

So good, so cheap, that I see no reason to ever buy pita bread. Ever.


Pita Bread
Makes 8 breads

1 cup warm water (not hot or boiling)
2 teaspoons active dry or instant yeast
3 cups flour
2 teaspoons salt
1-2 teaspoons olive oil (optional)

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. Stir until a shaggy dough is formed.

Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 10 minutes total, until the dough is smooth and elastic.
Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1 - 2 hours.


I cooked these on the stove, over medium/medium high heat, 30 seconds on one side, flip for a minute 30 seconds, and then flip once more to the original side for another minute 30 seconds. SO AMAZINGLY TASTY.

Here's the link for the original recipe, if you want directions for how to make them more like pockets, in the oven.

Nicole--I have no idea. I've never seen pita bread in our stores, only pita pockets, which are usually dry and gross.