Homemade Puffed Pita Bread
Yeast dough rolled into discs and baked on a very hot sheet until they puff into soft pockets.
Equipment
- Large bowl
- Rolling Pin
- Baking sheet or pizza stone
- Clean kitchen towel
Ingredients
Main Ingredients
- 2 tsp instant yeast
- 1 tsp sugar
- 1 cup warm water warm, not hot
- 2 cup all purpose flour plus 1/2 cup more for kneading and dusting
- 1 tsp salt
- 1 tbsp olive oil
Instructions
Cooking
- Foam. Mix the yeast, sugar, and warm water and wait five minutes.
- Knead. Add the flour, salt, and oil, then knead about eight minutes until smooth.
- Rise. Cover and let the dough rise about one hour until doubled.
- Roll. Divide into eight balls and roll each into a quarter inch disc.
- Bake. Bake on a hot sheet at 475 degrees F for two to three minutes until puffed.
Notes
Substitutions: Vegetable oil replaces olive oil, and up to half whole wheat flour works.
Tips: Preheat the sheet well and remove each pita as soon as it puffs.
Storage: Two days at room temperature or three months in the freezer.
Nutrition is calculated for one pita.