Ingredients
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2 1/2 cups, lukewarm (100-110 Water
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1 Tbsp or 1 pkg Active Dry Yeast
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1/2 tsp Sugar
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1 1/2 tsp Salt
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3 Tbsp Olive Oil
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6 cups All-Purpose Flour
Directions
Steps
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1
Done
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Make the SpongeIn a large mixing bowl, add the lukewarm water (100° - 110°F / 37° - 43°C), the yeast and the sugar. Let sit for 10-15 minutes until the sponge has activated (bubbly). Note that if the water is too hot, it will kill the yeast, and the recipe. If the water is too cold, the yeast cannot activate. |
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2
Done
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Make the Pita DoughAdd the salt, olive oil, and flour to the sponge and knead until the dough is smooth. Cover and let rest for 10 minutes. Then knead again for 2 minutes - you may need to dust it again with flour if the dough is too sticky still. Coat a bowl with a bit of olive oild, and your hands. Add the ball of pita dough to the bowl and cover with a towel or plastic wrap and let rise for 1 hour (it should double in size). |
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3
Done
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Form the Pita BreadDivide the pita dough into 8 portions. Form these into balls and let sit for 10 minutes. On a lightly floured surface, roll out the balls to create the flat pita shape. |
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4
Done
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Cook the Pita BreadLightly coat a cast iron skillet with olive oil and place over medium-high heat. One by one, place the pitas in the skillet and bake for about 11/2 minutes on each side, or until it starts to bubble and form toasted spots. Do not move the pita dough around - just let it sit and then flip. Remove from the skillet and place on a plate, then cover them with a towel to keep warm while you cook the rest of the pita bread. |
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5
Done
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Serving SuggestionsThis homemade pita bread goes great with spinach dip! Try out this spinach dip recipe here: Hot and Creamy Spinach Dip. |
