These pitas are so easy if you're bumming around the house and can attend the dough occasionally. Just like Annie said herself - you won't be able to eat store-bought pitas anymore. Today my husband asked me to make them as a base for pizzas... and then we just ate them plain with Greek salad instead.
- 3 cups flour, and a little more as needed
- 1.5 tsp salt
- 1 package instant yeast
- 1 Tbsp sugar or honey in 1 cup warm water (not too hot!)
Mix the salt and flour together, and add the yeast to the cup of sweet water. Let it foam for 10 minutes if you're not sure if your yeast is still kicking, then add it to the flour mixture. Mix together and knead for about 10 minutes (this is where I thank the Lord for the KitchenAid stand mixer). Add a little flour if needed to get rid of the major sticky factor. The dough should pull away from the sides and be tacky but you should be able to handle it decently without it getting all over your hands.
Cover with plastic wrap and let the dough rise until doubled - probably about 1.5 hours.
Divide risen dough into 8 portions, shape into balls and let them rest for 20 minutes or so - this will allow them to be pliable.
Use a rolling pin on a floured surface to shape each ball into a disc, about half an inch thick. They should be about the diameter of your finished pita. Place them onto parchment paper or something else non-stick and let them rise, no cover needed, about half an hour. In the meantime, preheat the oven to 450 degrees with a pizza stone inside.
Once heated, place as many as you can fit (I usually get 4) into the oven for about 3 minutes. They will puff up and should be cooked through - but I usually flip them over for another minute or so just to get markings on both sides. They will still be good, I promise. If you want a very defined pocket inside, don't flip it over.
Enjoy fresh out of the oven with tzatziki sauce. You will not regret it.