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 1 and 1/4 cups warm (not hot) water
1 tablespoon dry yeast 2 teaspoons granulated sugar 3 cups flour (maybe 1/2 cup more) 1 teaspoon salt |
- Pour warm water in the bowl of your stand mixer or into a large mixing bowl. Sprinkle sugar on top and give it a quick stir. Cover for 5 minutes until mixture is bubbly.
- Pour in 3 cups flour and the salt. Beat (use dough hook for stand mixer.) for a few minutes until the dough is shaggy-looking. It won't be smooth. If it's too sticky, add the extra flour - 1 tablespoon at a time. Beat on low for 4 minutes or remove from bowl and hand knead for around 6 minutes.
- Put the dough onto a dusted flour surface. Divide it into 8 pieces for medium-sized pita bread. Roll each piece into a ball in your hand, then using a rolling pin - flatten out into 1/4 inch circles.
- Cover with dish towel and let rise for about 45 minutes. (They will only rise just a bit, but they do need to "rest."
- Place each pita onto a cookie sheet lined with parchment paper or well-oiled.
- Bake 10 t0 15 minutes in a preheated 425 degree oven until golden and puffy.
- Cool on wire racks and make a "pocket" slit into each one when cool or when ready to stuff!