Pita Bread

Today I'm going to make this blog's first foray into yeast breads. I know they are intimidating if you've never tried one before, but I'll try to explain everything in a way that makes sense. Once you start to get the hang of working with yeast, it's really not that difficult.

I started with a recipe I found on the real Greek recipes blogspot, but made a few alterations. First, I decreased the amount of olive oil quite a bit, and then I adjusted the cooking method so that I could bake it in the oven instead pan frying. I also used honey instead of sugar, as a personal preference (either will work fine).

Ingredients:
4 cups flour (17 ounces)
1 1/2 teaspoon instant yeast
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon salt
1 to 1 1/2 cups warm water

1. Mix 1/2 cup of water with the yeast and honey in a bowl. Set aside and allow the yeast to bloom, until the surface becomes frothy (about 10 minutes). If your yeast does not become frothy, it is too old and needs to be replaced.



2. Mix together the yeast mixture, salt, flour, and olive oil.
   
   
   Add additional water until you have a ball of dough that is smooth and pliable but not sticky (if it becomes sticky, add some more flour). I wish I could give you an exact measurement for the water, but even when using exact weights the amount of water needed to get a dough to the right state can vary.
   
   
   Add enough to get it to form a ball (start by adding 1/2 cup, for 1 cup total with the yeast mixture), then adjust it only if the dough becomes hard to work with.
   
   


3. To knead by hand, sprinkle some flour on the counter and knead by folding the dough in half, turning 1/4 circle so that the end you just folded is facing to your left or right, then folding again. Knead for about 10 minutes.
   
   
   
   If using a stand mixer, knead with the dough hook attachment for 10 minutes on a low speed.



4. Lightly oil a bowl and place the dough inside, turning it once to get a light coating of oil on the surface. Cover the bowl with plastic wrap and place it in a warm area to rise until it doubles in size, about 1 to 2 hours (may take more time in the winter or less in the summer). If you have a warm spot in your kitchen, such as the top of your fridge, putting it there can help speed up the process.



5. Preheat the oven to 500°F. If you have a baking stone, place it on the bottom shelf now; otherwise, you can use a sheet pan lined with parchment paper later.


6. Divide the dough into 10 even pieces and form a ball by grabbing the sides and tucking them under, then grabbing the top and bottom and tucking them under.





7. Roll the balls into 8-inch-diameter circles. To roll out a circular shape, alternate between rolling horizontally and vertically. If you roll more in one direction, you'll get more of an oval shape.




8. Bake in the the oven for about 3 to 6 minutes. If you're using a baking stone, the dough should puff up completely and it ususually takes about 3 to 4 minutes total. If using a sheet pan, it can take closer to 4 to 6 minutes, and the dough might not puff up all the way. Remove the pita breads from the oven once they stop expanding and allow them to cool before serving.