Pita Bread

1: In your mixer bowl, combine yeast, sugar and water to proof.

2: Add your oil and turn on your mixer.

3: Slowly add in your flour and baking powder. Let your mixer work your dough for about 10-12 minutes. Your dough needs to be soft and fluffy, not sticky. Cover the dough for 5 minutes.

4: Transfer your dough to a lightly floured surface and knead by hand for a few minutes. If your dough is sticky, sprinkle some flour and continue kneading.

5: Transfer your dough to a large bowl and lightly oil the top. Cover it and let it rest for 1.5 hour. Do not let it rest for too long.

6: Separate your dough into small balls, about 100g each (I used my scale for that) and place them on a well floured surface.

7: Preheat a non-stick pan on medium heat. Using a rolling pin, roll out your first ball. The thickness needs to be even throughout your circle and it shouldn’t be thinner than about 1/2 inch. Most importantly, it should not be sticky. If it is, rub some flour on it.

8: Place your pita on your pan. Keep flipping it every 10-15 seconds. It may take up to 4-5 flips to see it puff up. Keep in mind that not all pitas will puff, but they will all be yummy!

9: Once pita is made, transfer under a towel to keep it from drying out.

10: Freezing tip: Seal in a freezer safe ziploc bag on the same day that they were made. Thaw in oven or toaster oven.