[lt_recipe name=”pita bread from scratch.” servings=”8 to 10 pitas” prep_time=”2H” cook_time=”20M” total_time=”2H20M” summary=”i am never ever buying store bought pita ever ever again – another promise that I pray I actually keep. Somebody hold me to this. Pita bread is probably the easiest bread I’ve made. it takes only 5 ingredients: flour, water, yeast, salt, and olive oil. each pita is baked for about 2 to 3 minutes in a very hot cast iron skillet in order to get perfect puffy pitas.” print=”yes” image=”https://thedanareneeway.com/wp-content/uploads/2020/05/homemade-pita-bread-2-2-1440×1117.jpg” ingredients=”1 cup warm water;2 teaspoons active dry yeast;2 tablespoons olive oil;2 cups all-purpose flour;3/4 cup whole wheat or spelt flour;1 teaspoon kosher salt” ]add warm water to a large mixing bowl. the water should be somewhere between 105 and 115 degrees F. no colder (or the yeast won’t activate) and no hotter (or you’ll kill the yeast). stir in yeast and leave for about 15 minutes – the mixture will be cloudy and bubbly.;;stir in olive oil, flour, and salt until combined. at this point, you can transfer the dough ball onto your work surface use your hands to knead the dough for about 2 minutes. don’t freak out – there’s not much to kneading here. just fold and press until the flour is incorporated.;;lightly coat the inside of the mixing bowl with olive oil. place the dough ball in the bowl and cover with plastic wrap so that the plastic is touching and covering the dough ball – this keeps the moisture in as the dough rises. cover the top of the mixing bowl with plastic as well. leave to rise in a warm place for 1 hour or overnight in the refrigerator. if the dough rose overnight in the fridge, leave it at room temperature for 45 minutes before baking.;;heat oven to 475 degrees and preheat your cast iron skillet. in order for the pitas to poof, the pan needs to be HOT. divide the dough into 8-10 pieces – the size of golf balls. roll the balls into 6-inch flat discs.;;working with one pita disc at a time, place in the piping hot cast iron skillet and heat in the oven for 2 minutes. repeat with the remaining dough balls. now you have puffy pitas ready to be baked into chips or slathered with hummus or better yet, chicken shawarma.[/lt_recipe]
