Basic Homemade Pita

Directions

Is it worth making your own pitas at home? Most definitely! The pita that you find in the store is often several days old. Compare that to warm, fragrant fresh-baked pita. I also never tire of the thrill of watching the pita puff up like a blowfish in the oven.

Pour water into a large bowl and add yeast.

Stir and add the sugar and salt.

Gradually add the flour, constantly stirring until the mixture is smooth.

Work in another ½ cup of flour with your hands, kneading as you go, until the dough is no longer sticky.

Knead on a board for another 5 minutes.

Shape dough into a rectangle.

Cut it in half, lengthwise, and divide into 24 portions (or make 12 large pitas).

Shape each portion into a smooth ball and place each ball on a floured surface.

Cover with a damp cloth. Press each ball flat.

With a rolling pin, roll each round from the center out, turning the dough ¼ revolution each roll.

A small pita should be 5 to 5½ inches in diameter and ¼ inches thick.

(Large ones should be 8 inches in diameter).

Flip pitas over and smooth out any creases.

Fifteen minutes before loaves have finished rising, preheat the oven to at least 475℉ (246℃) F and warm an ungreased baking sheet.

As each loaf is rolled, place it on a floured surface, cover with a dry clean towel and let rise for 30 to 45 minutes.

Place pitas on the hot baking sheet.

Bake on the bottom rack of the oven until puffed; lightly browned on the bottom, about 4 minutes for small ones, 5½ for large ones.

If desired, flip the pita over to brown on the other side.

Remove from oven, wrap in dry towels until cool enough to handle.

Serve warm or at room temperature.