2-1/2 cups bread flour
2 teaspoons salt
1 tablespoon sugar
2 teaspoons active dry yeast
2 tablespoons olive oil
1 cup warm water
8 8-inch squares of aluminum foil for baking pitas
In a large bowl combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water.
Beat vigorously with a wooden spoon for three minutes, stir in the rest of the flour 1/2 cup at a time.
The dough should be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist, add a small amount of additional flour.
Turn the dough onto a lightly floured work surface and knead for 6 minutes.
Preheat the oven to 500 degrees.
Divide the dough into 8 pieces.
Pat the dough into a circle and used a metal dough scraper or knife to quickly and evenly cut it into eighths (as if cutting up a pie).
Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.
Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6' in diameter and 3/16' thick. Their thinness is more important than making them perfectly round.
Place each round on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake for 5 to 8 minutes, or until they are puffed.
2 teaspoons salt
1 tablespoon sugar
2 teaspoons active dry yeast
2 tablespoons olive oil
1 cup warm water
8 8-inch squares of aluminum foil for baking pitas
In a large bowl combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water.
Beat vigorously with a wooden spoon for three minutes, stir in the rest of the flour 1/2 cup at a time.
The dough should be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist, add a small amount of additional flour.
Turn the dough onto a lightly floured work surface and knead for 6 minutes.
Preheat the oven to 500 degrees.
Divide the dough into 8 pieces.
Pat the dough into a circle and used a metal dough scraper or knife to quickly and evenly cut it into eighths (as if cutting up a pie).
Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.
Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6' in diameter and 3/16' thick. Their thinness is more important than making them perfectly round.
Place each round on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake for 5 to 8 minutes, or until they are puffed.
