Recipe barely adapted from The World Encyclopedia of Bread and Bread Making.
- 225 grams unbleached bread flour
- 1 teaspoon kosher salt
- 140 milliliters warm water (about 120-130 degrees F)
- 7 grams / 1/4 ounce active dry yeast
- 2 teaspoons extra virgin olive oil
In a small bowl, sift together the flour and salt. In a medium bowl, mix together the water with the yeast and olive oil. Gradually add the flour mixture into the yeast mixture and mix together until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, until smooth and elastic. The dough will be slightly sticky, but that’s good–don’t add in too much extra flour. Place the dough into a greased bowl and cover with oiled plastic wrap. Leave to rise in a warm place until about doubled in bulk which should take an hour.
Knock back the dough. On a lightly floured surface, divide it into 6 equal portions and shape them into balls. Cover them with oiled plastic wrap and let them rest for 5 minutes. Once they have rested, take one ball and roll it out with a floured rolling pin in an oval shape about 5 millimeters thick. Once all the balls have been rolled out, place them on a floured dish towel and cover with very lightly oiled plastic wrap. Let them rest 30 minutes.
Meanwhile, preheat the oven to 450 degrees F and place a clean baking sheet inside to heat up with it. When the oven is hot and the pan is as well, place two of the rested pita breads on it and pop them into the oven. Bake until puffed, but not necessarily golden, about 4-6 minutes. If, during their final rest, some of the pitas got an oil residue on them, they may not puff as much, but they’ll still taste delicious. Once the first batch is done, place them on a cooling rack, replace the pan in the oven to heat up again, and repeat the process until all the pitas are baked. Once they are cooled, wrap them in a towel to stay fresh.
Makes 6 breads