Pita bread is definitely not rocket science, in fact, I was so focused on making my cheese dip recipe, then by the time I realized I don’t have any pita chips, it was too late. Obviously, I decided to make my own and it came out pretty good.
If you compare it with my pizza dough recipe, you will notice there isn’t any difference actually. Well, I am using whole wheat flour and the quantities are a bit off, other than that it is the same concept. Another major difference is that you really need to let pita dough to raise for a while, but it is up to you, the less time to raise the crunchier it will be, which is not a bad thing. Still, I wanted a fluffy pita so I waited about an hour until it finished its thing, double in size, then you need to let the flatbreads for a while as well. Other than that it was a walk in a park and I really enjoyed it with my cheese dip. Have fun!
- ⅔ tbsp active dry yeast
- 11/4 cups water
- 1 tbsp olive oil
- 3 cups flour
- 1 tsp salt
- ½ tsp sugar
- In a small bowl mix water, yeast and sugar; set aside for 10-15 minutes or until the mix becomes frothy.
- In the bowl of your mixer add flour, salt and olive oil. After yeast becomes activated, pour it over the flour and give it a serious swirl. Remove from bowl and kneed a bit more then place it into a covered plastic blow and let rise until double in size.
- Preheat oven to 400° F / 205° C
- Place the dough onto your working surface and deflate gently; make medium size balls and roll each ball into a flatbread ¼ inch think. Cover them with a towel and let rise for another 15-30 minutes.
- Place the flatbreads on a cookie sheet and bake for 7 to 10 minutes or until they get all puffed up and light brown.