Ingredients
Scale
- 2 1/4 teaspoons dry yeast
- 1 1/4 cups warm water
- 1 tablespoon sugar
- 3 cups flour
- 1 1/2 teaspoons salt
- 2 tablespoons oil
Instructions
- In a mixing bowl, place yeast, water, and sugar.
- Add the flour and mix for 30 seconds.
- Add salt and oil.
- Mix on medium speed for 8-10 minutes.
- If the dough looks too dry, add up to an additional ¼ cup water if necessary.
- Lightly coat a bowl with oil and place the dough inside.
- Cover the bowl with plastic wrap or a damp towel.
- Let rise 1 ½ hours.
- When the dough has doubled, punch down and divide dough into 8 pieces.
- Roll each part into a ball.
- Cover with a damp towel or plastic wrap and let rest for 20 minutes.
- Meanwhile, center a rack in the oven and insert an inverted baking sheet or pizza stone.
- Preheat the oven to 425° F.
- Lightly coat your working surface with flour.
- Using a rolling pin, roll out the balls of dough to 6-inch circles.
- Lightly dust both sides with flour.
- If you have trouble rolling out the dough, let it rest an additional 10 minutes and try again.
- Cover the dough circles until ready to bake so they don’t dry out.
- Throw 2 ice cubes into the bottom of the oven, and place 3 dough circles on top of the inverted baking sheet.
- Bake for 405 minutes.
- Pita should puff up.
- Remove carefully and let cool.
- Repeat with remaining dough.
