I worked with this recipe from The Fresh Loaf. After a couple attempts, I noted the few changes I made~
You will need:
3 cups flour
1 1/2 teaspoons salt
1 Tablespoon honey
2 teaspoons yeast
1 1/2 water at room temperature
2 tablespoons olive oil
Activate yeast according to packaging – For me, it was stirring yeast into warm water and honey mixture. Let it sit for 10 minutes.
Mix oil, flour, salt.
When dough forms into a ball, remove onto a clean surface
Dough will be a little sticky.
Knead for about ten minutes.
Oil a bowl with about a teaspoon of oil.
Place dough into bowl.
Cover with a damp towel.
Let rise for about 90 minutes.
It will be about twice the original size.
Punch dough to release the air.
Lightly flour a cutting board.
Divide dough into 8 pieces and roll into balls.
Cover with a damp cloth.
Let rest for about 20 minutes.
While dough is resting, Place a cooling rack or baking sheet in the over. Heat oven to 475F
Flour clean surface and rolling pin.
Roll dough to about 1/4 inch thick, a little larger than a hand.
Pop in the oven on the hot rack/sheet for about 4 minutes..
Once the pitas are poofy – ready!!
Note: If you are not serving them immediately:
Layers warm damp kitchen towels between pitas so they don’t dry out.
Once pita completely cool – you can freeze them or pop them in the fridge.
To warm up for serving – Brush with a little olive oil and place on an iron skillet till lightly golden on each side~
Serve with hummus or tzatziki