Pita Bread

During the week we go through our fair share of pitas. We dip them in hummus, make mini pizzas, and stuff them with our favorite fillings (check out this chicken avocado mango salad). While the store bought pitas are good, I prefer the homemade version more. I used a recipe on marthastewart.com. These pitas were easy to prepare and turned out soft and puffy.

• 3 cups of all purpose flour, plus more for dusting
• 1 1/4 cups of water, 110 degrees 
• 1 teaspoon active dry yeast
• 1 teaspoon of salt
• 1 1/2 teaspoon of olive oil, plus more for bowl

In the mixer bowl I added 1 1/4 cups of warm water, 1 teaspoon of yeast, and 1 1/2 cups of flour. I mixed until incorporated. 

I covered the bowl with lightly greased plastic wrap and let the dough mixture rise for 1 1/2 hours.

Using the bread hook, I added the remaining 1 1/2 cups of flour, 1 teaspoon of salt, and 1 1/2 teaspoons of olive oil. 

I mixed the dough on medium low for 5 minutes. 

Then I turned the dough out onto a lightly floured work surface and kneaded it for 10 turns. I shaped the dough into a nice ball.

I placed the dough ball into a clean and lightly oiled bowl. I covered the bowl with greased plastic wrap and let the dough rise again, this time for another 1 hour and 15 minutes.

With 30 minutes left on the rise time I preheated the oven with the bread stone to 450 degrees.

Once the dough had risen I turned it out onto a floured work surface and cut the dough in half.

Then I cut each half into quarters.

I shaped each quarter into a ball, working with two pieces at a time I placed the remaining dough loosely covered under plastic wrap.

I gently rolled out two pita rounds into 7 inch diameter rounds.

Carefully I placed the two pita rounds onto the bread stone. I baked the pitas for 7 minutes.

After 7 minutes they were puffed and slightly browned.

Soft, fluffy, cloud like pillows of warm pita bread goodness. Waiting to be topped, stuffed, and dipped. These pitas are delicious and easy to make.