Have the falafel and tzatziki on standby! These light and airy pita pockets are everything you could ever want and more. From a soft, easy to handle dough, to watching the pita puff up in the oven, this recipe would win a medal at the Olympics!
Ingredients
DIRECTIONS
Add yeast, sugar, water, and 400g of the flour to a large bowl and combine to make a sponge. Let it stand for about 10 minutes. Then, add the salt and 2 tablespoons of olive oil and mix in. Once mixed, add the other 400g of flour and mix until combined. Let this rest and hydrate for about 20 minutes.
After the rest, knead for about 5 minutes – if there is still flour not combined add a little more water. If it is too wet or sticky add a little more flour.
Grease a clean bowl with the remaining 1 tablespoon of olive oil. Roll the dough in the bowl in the oil and cover with plastic wrap. Let rise for about 2 hours in a warm place.
While dough is rising, place a stone on the middle rack of the oven and preheat to 500F.
Divide the dough into 12-16 pieces, form balls and let them sit under a clean dish towel while the oven preheats.
Once the oven is heated, roll each ball to a thin round, approximately 7 inches. Place on the stone and bake for 5 minutes. NOTE: I do the rolling and baking in batches of 2-4 pita at a time.
Once baked, remove from oven and wrap in a clean dish towel and enjoy!
