recipe from tastykitchen.com
Ingredients
1-1/4 cup Warm Water
1-½ teaspoon White Sugar
1-½ teaspoon Active Dry Yeast
3 cups All-purpose Flour
1 teaspoon Kosher Salt
1 teaspoon Olive Oil
Preparation Instructions
In a bowl stir sugar into warm water. Sprinkle the active yeast over top and let it sit to proof for 10 minutes. Next, stir in flour, salt and 1 teaspoon of olive oil. Knead until soft and barely sticky.
Cover and move to a warm place to rise and double in size. About 45-60 minutes.
Once the dough has doubled in size, remove dough and preheat oven to 500 degrees F with an ungreased cookie sheet inside. The pan is going to act as your baking stone.
On a lightly floured surface roll the dough into a 12 inch rope. Cut into eight pieces, starting in the center roll each dough ball into a circle approximately seven inches in diameter.
Place 1 to 2 pitas on the cookie sheet and bake for 2-3 minutes and flip dough over with spatula then bake another 2-3 minutes or until puffed in center and golden around the edges.
Repeat with remaining pitas.
Once cool store in a plastic bag and refrigerate for a couple days or freeze up to two months or cut in half and fill! Enjoy!
Makes about 16 half pitas.
1 comment:
This were really easy. It made 16 half pitas that can be filled. So I am going to freeze half of them to use for a later fast meal.
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