There isn’t much to say about this recipe, expect for that it’s simple.
(I seem to say that about every recipe I share, but it’s true! You’ll never want to buy them at the store again.)
This was my first attempt at making them, and I’m proud to say that only two came out…ahem…burnt. I made them for my lunch this week, and so far three have mysteriously come up missing. I blame two big mice that run rampant in my kitchen on a daily basis. These guy’s have been hangin’ around my house for so long that I’ve even named them: Nathan & Bubba.
I guess that goes to show that they are indeed, tasty little things.
1 1/8 Cup of warm water (make sure the water is between 90-110 degrees F)
2 Cups of all purpose flour
1 Cup of wheat flour
1 Tablespoon of Kosher salt
1 Tablespoon of vegetable/olive Oil (I used olive oil)
1 1/2 teaspoons of sugar
1 1/2 teaspoons of active dry yeast
Place yeast, sugar, and water into a bowl to proof for five to ten minutes.
While the yeast is proofing, whisk all dry ingredients together into another bowl.
Now, mix your dry ingredients with the wet ingredients. Stir until combined, then turn it onto a floured surface and knead until the dough becomes elastic.
Place dough into a bowl, cover with a towel, and let rise for about one hour or until doubled in size.
Next, roll the dough into a 12 inch log and cut into eight pieces using a serrated knife. Roll the pieces into a ball and then roll them flat using a rolling pin.
**Make sure you do not roll them to thin. They will not be able to puff up if you do…hence my two burnt pieces.** 🙂
Let them rest under a towel for about twenty minutes while you preheat your oven to
500 degrees. When you’re ready to cook, place a wire cooling rack onto the oven rack. Place your pita dough onto the cooling rack and cook until they turn a light brown.
*Note: You can use any flour you want with this recipe.