active dry yeast
Step by step
This recipe makes 8 pita breads.
Add the yeast, warm water and 150 g of the all-purpose flour to the bowl of the stand mixer.
Insert the Wire Whip and mix on speed 2 until well combined. Let rest for 10 minutes in a warm place until small bubbles form at the surface.
Add the salt, olive oil and remaining 270 g of all-purpose flour into the dough.
Insert the Dough Hook to the stand mixer and knead the dough for 5 minutes.
The dough should feel soft, supple and slightly sticky. It should pull away from the sides of the bowl easily. If the dough is too wet, add some extra flour 1 tablespoon at a time while kneading.
Let rest in a warm place until it doubles in size (approx.2 hours).
Press the dough down on a floured surface and cut in 8 pieces. Form each piece into a ball by pulling the dough down from the top and tucking it together on the bottom. Brush some olive oil over each dough ball. Cover with a towel and let rest for 30 minutes.
Roll out each ball to approximately 0,5 cm thick and cook in a lightly oiled skillet.
Flip the bread when it starts to puff up and get brown spots. Cook for a total of 5 minutes, flipping every minute.