Pita Bread

Prep Time: 15

Cook Time: 15

Proofing: 1 30

Total Time: 2

Servings: small pitas

To a small container, add 1¼ cups lukewarm water, 2 teaspoons sugar, and 2 teaspoons active dry yeast.
Whisk well until the dry yeast is dissolved. Set aside.
In a large mixing bowl combine 3⅓ cups all-purpose flour and 2 teaspoons salt
Add the yeast mixture and mix with a wooden spoon until roughly combined.
Add 2 tablespoons olive oil and mix for a few more seconds until the oil is absorbed.
Transfer the dough onto a clean worktop and knead for 5 minutes.
If sticky, add a dusting of flour.
If using kitchen aid, mix with dough hook attachment on second lowest speed for 6 minutes.

You should get a smooth and soft dough.
Shape into a ball and put in a large bowl brushed with oil.
Brush the dough with oil and cover with a plate.
Let proof in a warm place for 1 to 1.5 hours or until doubled in volume.
Tip: We recommend putting the dough in a turned-off oven with the light on for ideal proofing conditions.

Put a pizza stone or baking tray turned upside down in the center rack of your oven and preheat it to 480°F or 250°C for at least 30 minutes.
If you use a pizza oven like Ooni, you can preheat it up to 750°F or 400°C.
Transfer the dough onto a clean worktop and cut it into 10 equal pieces, each 80 grams or 2.8 ounces.
Shape the pieces into smooth balls and arrange them on a baking sheet dusted with flour.
Cover with a damp kitchen towel and let rest for 10 minutes.
Lightly dust your worktop with flour, then with the help of a rolling pin, roll out the balls into 6 inches / 15 cm diameter circles ¼ inch / 5 mm thick.
Cover with a damp towel and let the discs rest for 20 minutes.

Arrange 1 or 2 pitas, flipped upside down, on the pizza stone/baking sheet/pizza oven. You can use a pizza peel to do that.
Bake until puffed and lightly golden - about 2 to 3 minutes.
Rotate pitas 180 degrees halfway through cooking.
Wrap the cooked pitas in a clean kitchen towel while you finish cooking the whole batch.