Ingredients

The following ingredients have 4 Servings
  • 1 cup warm water (105 degrees F)
  • 1 TBS honey
  • 2 tsp active dry yeast
  • 2 TBS olive oil
  • 2 ½ cups all-purpose flour*
  • 1 tsp fine sea salt

Instruction

  • Combine water, honey and yeast in the bowl of a standing mixer fitted with the dough hook. Let set until foamy (5-10 minutes).
  • Add olive oil and stir to combine.
  • Then, add 2 cups flour and salt and mix with dough hook.
  • Add additional flour ¼ cup at a time until dough forms a sightly sticky/tacky ball on the dough hook.
  • Remove to a well-floured surface and knead, adding more flour as needed until ball is smooth and only slightly sticky.
  • Put dough in a lightly oiled bowl covered with a damp towel in a warm place to rise until doubled (about 60 minutes).
  • Once dough is risen, preheat oven to 500 degrees F and lightly grease two large baking sheets.
  • Punch down/degas the dough and divide it into 8 equal pieces (I suggest weighing the dough to ensure even pieces. I made 8: 646.8/8 = 80.85 g per pita ).
  • Take pieces one at a time and roll into 7-inch circles, transfer to the greased baking sheets (4 per sheet). Cover with a lightly dampened towel and let rise for 15-30 minutes (this step is optional, but I find more of the pitas puff up nicely if they are left to rest for a few minutes).
  • Bake in preheated oven for 5 minutes, until puffed and lightly browned.
  • Remove from oven and place on a wire rack loosely covered with a slightly damp towel.
  • Bake the remaining 4 pitas.
  • Transfer to a wire rack and cover with a slightly damp tea towel to cool slightly before serving.