Pita Bread

So I had posted a recipe previously that I found on a blog somewhere that I'd been using for pita bread. But my success with it kept deteriorating to the point where I would maybe get one out of 8 or 10 to puff correctly. I decided to start over and figure out a new recipe. Here is what I came up with, that resulted in 100% puffing! :)

Pita Bread

3 c. flour

1 T. yeast

2 t. salt

2 t. sugar

1 1/4 c. water (110-115 degrees)

2 T. olive oil

Dissolve sugar and yeast in the warm water. While the yeast proofs, measure the flour, salt and sugar into a large bowl. Once the yeast is nice and foamy, add it and the olive and stir with a wooden spoon until it gets combined and shaggy looking. Turn it out on to a floured surface and knead for 5-8 minutes. Longer the better. Set it in a lightly oiled bowl, turning to coat it with oil, to rise for 1 1/2 hours. (I always put a cup of warm water in my microwave, cover the bowl with a clean kitchen towel, and shut it up in the microwave.)

Once dough has doubled, punch it down and turn it onto the floured surface. Divide into 8 portions by splitting it in half over and over. Keep them covered while you roll one out with a rolling pin. The pita needs to be about 6 inches in diameter and not too thin. Place each pita on a piece of foil (about 6x10 inches, so you can pick it up on each side and move it), and stack them on top of each other. When they’re all rolled and stacked, cover them with a towel for another 30 minutes. (Place them next to the oven to keep them warm and rising while the oven preheats!).

Preheat your oven to 250C while the pitas are rising. Place two at a time in the oven directly on the grill rack. Bake until they are fully puffed and just starting to brown. Remove them and peel the foil off the bottom and place them in a bowl lined with a towel or fabric and cover them to steam while the others cook.