It’s not far off from pizza dough, really.
And it’s so easy and delicious!
- 2 teaspoons active dry yeast
- 2 cups warm water
- 1 tablespoon sugar
- 5 cups organic, unbleached flour
- 1/4 cup organic extra virgin olive oil
- Pour two cups very warm water into bowl and add the yeast and sugar. Stir a couple times to blend.
- Leave the kitchen for ten minutes. When you come back, the yeast mixture should be bubbly and frothy.
- Add two cups flour and mix on low speed with dough hook til blended.
- Add the olive oil and two more cups of flour. Save the last cup, adding in slowly, a bit at a time, as you may need more or less, depending on the humidity. You will want it to be a bit sticky, but not too sticky.
- Mix for several minutes, til the dough no longer clings to the bowl.
- Remove, grease the bowl with olive oil, and return dough to bowl.
- Cover with towel and let rise one or two hours in warm (turned off) oven.
- Punch down, and then pull out a handful of dough. Shape into a ball, flatten and place on **oiled cookie sheet. Repeat until you’ve used all the dough.
- Bake at 475 degrees for five minutes. Turn over and bake five more minutes on other side. Oven temps, and thus cooking times vary, so watch closely.
**Sometimes, even if I grease my pan with olive oil, the pita bread still sticks, almost ruining it. I have found that cooking spray works even better!
This recipe usually makes five or six large pieces of pita bread, which I pile on a plate in the center of the table. We all break a piece off as needed. It’s kind of fun!
Serve with your favorite hummus, or with chicken souvlaki! Delish!