Pita

The most fun recipe on here. And so easy. The one simple secret is a hot pan or hot pizza stone! The dough is the easy part.

Ingredients

300 g warm water (105-115F)

8 g or 2/1/4 tsp or 1 Pack active or instant yeast

1 tbsp sugar or honey

420 g or 1 pack Gusto Artisan Bread & Pizza Mix

1/2 tbsp each of oil & apple cider vinegar (optional)*

*Apple cider vinegar works great with yeast. It also keeps breads soft.

Want to make just 3 pita? See end of recipe.

Directions

In the bowl of a stand mixer with a paddle attachment, combine water, yeast & honey or sweetener of choice. Allow to dissolve & get foamy, 3-5 minutes.
Add in flour, oil & vinegar.
Beat for 1-2 minutes until dough is smooth. (Can also be made by hand with just a wooden spoon to combine & then give a quick knead on a lightly floured board.)
Divide into 8 or 9 equal-size wedges.
Flatten the dough with your hand & then bring the edges together in the center. Tuck the edges into a neat ball & pinch the seam together. Place seam side down while rolling out the rest.
On a lightly floured countertop, roll the balls top to bottom, then turn over, keep repeating this rolling until you get a 6” round.
Set aside on a parchment-lined sheet to rest in a warm area for 30 minutes or so.

Proofing tip

If baking in the oven, preheat the stone, steel or sheet pan now, to 500°F. Rest the tray of pita on the warm stovetop edge.

If using a hot skillet, place the trays of breads in the oven with the light on & a bowl of steaming hot water inside on oven floor.

After 20 minutes proofing, start warming your pan/skillet on medium heat. (I place a lid on top to speed up the heating.) It takes up to 10 minutes to heat your skillet/frying pan.

8. Place a pita on the pan. Not necessary but I like to place the exposed side down first. (The side that was not touching the baking sheet.)

9. Count to 15 & flip. Repeat. Keep flipping. No pressing on the pita, until bread turns brown on both sides & hopefully puffs up.

10. When a large bubble appears on the pita, press with a spatula to expand the hot air through the pita. Cook for.a total of about 3 minutes. Place in a clean towel to keep warm, serve fresh.

11. Oven method: Transfer the breads directly onto the hot stone. Bake for 2 minutes, flip and bake a further 1 minute on the other side. Carefully remove and transfer to a wire rack.