Description
These Homemade Pitas are far superior to any store bought pitas. Just trust me on this one.
Ingredients
Units
Scale
- 5 cups all purpose flour
- 1 envelope active dry yeast
- 1 tbsp kosher salt
- 1 1/2 tbsp white sugar
- 1 1/2 tbsp extra virgin olive oil
- 1 cup warm filtered water
- 1 cup room temperature filtered water
Instructions
- Mix 1 cup of warm water, yeast and sugar in a standing mixer and let it sit for 5 mins. In a separate bowl combine 1 cup of room temperature water with olive oil; set aside.
- Switch your standing mixer to a dough hook attachment. Add the flour to the yeast mixture and mix on low to combine; right away, add in the oil/water mixture, and mix on low for 5 mins. Add in salt and mix for another 5 mins on medium-low. Scrape the bowl with a spatula if needed. Cover the bowl with the dough with plastic wrap and let it sit in a warm space for ~90 mins or until it doubles in size.
- Cut twelve 5-in squares out of parchment paper and dust them with a bit of flour. Also dust a working space area and your hands with a bit of flour. Divide the dough into 12 tennis ball sized pieces. One at a time, using a flowered rolling pin, roll each ball down to a 1/4-inch thick tortilla-like shape; place each on a parchment paper square and cover them with a towel as you repeat this process with the rest of the balls. Let them proof at room temperature for ~90 mins.
- Add a large baking sheet (face-side down) on the lowest rack of the oven and preheat the oven to 500 F.
- Line a large bowl with a kitchen towel to place the baked pitas as they come out.
- Two pitas at a time, carefully place the pitas (*with* the parchment paper) on the baking sheet and bake until they puff. Carefully flip the pitas over, so they bake a total time of 3-5 mins. The pitas should have a light golden patch here and there, but should keep mainly white. Keep an eye on them.
- Use tongs to transfer the baked pitas to the towel-lined bowl. Cover them with another towel to keep warm. Serve right away, or let cool before storing them in a Ziplock bag.
Notes
The pitas last fresh for about 1 week.
- Prep Time: 3.5 hours
- Cook Time: 30 mins
- Category: Baked Good
- Method: Baking
- Cuisine: Middle Eastern