Ingredients

The following ingredients have 11 Servings
  • 1 tablespoon active yeast
  • 1 1/4 cup warm water
  • 1 teaspoon salt
  • 3 to 3 1/2 cups all purpose flour

Instruction

  • Dissolve yeast in warm water for about 5 minutes in the bowl of your stand mixer.
  • Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter.
  • Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
  • Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller.
  • Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
  • Let rest on the floured surface 30-40 minutes until slightly puffed.
  • While the dough is resting, preheat oven to 425F.
  • With a large spatula, flip the rounds of dough upside down onto a baking sheet. Bake 10-15 minutes until light golden.