“Perfect! Easy for any level cook. Martha Stewart shared this recipe a while back, and I fell in love with it!”
READY IN:
2hrs 7mins
SERVES:
8
YIELD:
8 Pitas
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour water into the bowl of an electric mixer. Sprinkle yeast over water, and stir to dissolve. Use the paddle attachment to mix in 1 1/2 cups flour. Cover bowl; let sit in a warm place for about 1 1/2 hours, until dough has doubled in bulk.
  2. Sprinkle salt over flour and yeast mixture, and add olive oil and remaining 1 1/2 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 5 minutes.
  3. Transfer dough to a floured work surface, and knead about 10 turns, forming a ball. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk, about 1 1/4 hours.
  4. Heat oven to 450°F
  5. Turn dough out onto a board, and cut in half. Cut each half into four pieces, and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Bake on an ungreased baking sheet until puffed and light brown, 6 to 8 minutes. Repeat, baking two pita breads at a time.

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