Pitas go well with everything, especially Greek food. So why buy pitas when you can make your own?
Yield: 8 pita rounds
Ingredients
1 cup hot water, but not boiling
2 tsp active dry yeast
2 1/2 -3 cups flour
2 tsp salt
1 Tbsp olive oil
Directions
- Mix the water and yeast together in the bowl of a stand mixer and let sit for approximately 5 minutes, at this point the yeast should be dissolved.
- Add 2 1/2 cups flour, salt and olive oil to the bowl and mix with the dough hook on medium speed for about 8 minutes. You can add small amounts of flour to the dough until it is smooth.
- Oil a bowl and place dough inside to rise with a dish cloth or plastic wrap over it. Let the dough rise for about an hour or until it has doubled in size.
- The dough may now be refrigerated until you are ready to use it. It can remain in the fridge for up to a week.
- Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if it does start to stick. If the dough springs back, set it aside to rest for a few minutes, then continue rolling. Repeat with other pieces of dough.
- Warm a cast iron skillet over medium-high heat. Drizzle a little oil in the pan and wipe off excess. Place a rolled out pita on the skillet and cook for about 30 seconds until you see bubbles starting to form. Flip and cook the other side for 1-2 minutes. The pita should start to puff up during this time. Keep cooked pitas covered with a clean dishtowel while cooking the remaining pitas.
