Homemade Pita Bread
Recipe type: Bread, Appetiser
Cuisine: Middle Eastern, Mediterranean
  • 3 cups all-purpose or bread flour (I prefer to use King Arthur Flour, but you can use whatever you like), you will also need extra flour for dusting, etc.
  • 3 tablespoons of extra virgin olive oil
  • 2 teaspoons of instant yeast
  • 2 teaspoons of kosher salt or sea salt
  • ½ teaspoon of sugar
  • 1 cup of water, plus a little more as needed
  1. In a stand mixer with a dough hook (or a food processor fitted with a dough blade) combine the flour, olive oil, yeast, salt, and sugar. Turn the mixer or processor on medium-low and slowly add 1 cup of water. You are really looking for the dough to form a ball that is slightly sticky. You might need to add a little more water to make this happen. Usually, I use about 1 cup plus 1 to ounces of water before the dough is the way I want it to be.
  2. Now it's time to let the dough rise until it doubles in size, about 1 to 2 hours. You can leave the dough in the mixing bowl (or food processor bowl) or transfer it to a large glass mixing bowl. Cover the bowl with plastic wrap or a clean, heavy kitchen towel. Leave the bowl in a draft-free place for an hour or two.
  3. When the dough is ready, pre-heat the oven to 400. If you plan to use a BAKING STEEL or a pizza stone (or, in a pinch, a heavy cookie sheet), place it in the oven first to allow it to pre-heat too. Next, turn out the dough on a lightly floured surface and cut into 6 even pieces. Gently shape each piece into a ball. Then, one at a time, roll out each ball into a round about ¼ inch thick.
  4. Place each round on a lightly floured surface and lightly dust the tops of the rounds with flour, then cover with plastic wrap or a kitchen towel and allow to rise an additional 20 minutes.
  5. When you are ready to start baking the pita, dampen your hands with a little water and pick up one of the rounds of dough, patting off the excess flour and slightly moistening the dough. Then place the round directly on the BAKING STEEL, pizza stone or baking sheet. Repeat the process as room in the oven allows, then close the oven door and bake for 4 minutes. At the 4 minute mark, flip the pita and bake for another 4 minutes. The pita should then be puffed up and nicely browned. Remove the pita from the oven with a pizza peel or a large spatula. If you are going to eat it right away, then you may want to brush it lightly with melted butter. but that depends on what you are going to serve it with. If you are serving it with a sauce or a dip, like Hummus, then you do not need to brush it with butter.
  6. Repeat the process with the remaining rounds.
This recipe makes 6 pita breads.

Pita keeps really well. It can be frozen in packs wrapped in aluminum foil, then reheated in the oven when you are ready to eat.
Recipe by The Catholic Foodie at https://catholicfoodie.com/lebanese-hummus-and-homemade-pita-bread