This recipe will make 10-12 Pita breads. It is the main bread of the Middle East. You can use it for dipping, making tasty stuffed pockets, or rolling up some homemade donairs. Traditionally it is made in brick ovens, where very high heat can be achieved. It can be hard to do at home kitchen, but this recipe comes very close. You may freeze the pita dough balls by wrapping it in several layers of plastic wrap. When you are ready simply place it on your counter for about 1 hour to thaw. Then proceed as before.
1 package of active dry yeast
1/2 cup warm water not hot
3 cups all-purpose flour
1 1/4 teaspoon salt
1 teaspoon sugar
1 cup lukewarm water
Preheat oven to 500 F
In a large bowl combine yeast. sugar and 1/2 cup of warm water. Stir until dissolved. Let sit for about 5 until the yeast mixture is bubbly.
Add the flour, salt and 1 cup of warm water to the yeast mixture. Stir until a ball of dough develops and the dough is smooth and elastic.
Place the dough onto a lightly floured surface and knead for 10 - 15 minutes. When the dough is no longer sticky it is ready.
Place the dough in large well oiled bowl. Turn the dough so that all of the dough gets oiled.
Cover the dough with a damp warm cloth. Allow to sit in a warm place for about 3 hours, or until it has doubled in size. I place my dough on the top of my preheated oven. It is warm and draft free.
Once the dough is ready, shape into a rope about 12 inches long, and divide it into 10 - 12 equal pieces. Place the balls on floured surface and cover with a damp warm cloth. Let sit covered for 10 minutes. Place the oven rack at the very bottom of oven. Preheat your baking sheet at this time.
Using a rolling pin roll out each ball of pita bread dough into circles 5 to 6 inches across and 1/4 inch thick.
Bake each circle on the preheated baking sheet for 4 minutes until the bread puffs up. Turn the bread over gently and continue to bake for another 2 minutes.
Remove each pita baking sheet and continue until all of the pita breads are baked.
Using a spatula gently flatten the puffed bread.
Place the cooked bread in storage bags when cool.
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