• 183minutes
  • 139calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB6, B9
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 1/2 cups bread flour (plus extra for dusting)

  2. 1 teaspoon salt

  3. 1 packet dry active yeast

  4. 1 teaspoon sugar

  5. 1 teaspoon olive oil

  6. 1 1/3 cups water

Instructions Jump to Ingredients ↑

  1. Sift flour and salt together in a large bowl.

  2. Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast.

  3. Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil.

  4. Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live, altitude.

  5. Turn out and knead for 10 minutes.

  6. Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours.

  7. Punch down and knead to smooth.

  8. Cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 minutes.

  9. Preheat oven to 500F degrees.

  10. I use my large cast iron skillet for this part, so I place it in the oven and when really hot I place in two pitas and let bake for around 3 minutes-you can broil for 1 minute if you like, just to get the tops browned.

  11. I wrap the cooked pitas in a slightly damp tea towel for a minute or two-then cool and place in plastic bags.

  12. This process can also be done on a cooking sheet.


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