- 1 package of yeast, or quick rising yeast
- ½ cup warm water
- 3 cups all purpose flour (experiment with 1/2 wheat flour)
- 1 ¼ teaspoon salt (or 1 ½ teaspoon to your taste)
- 1 teaspoon sugar or more to your taste
- 1 cup lukewarm water
Dissolve yeast in ½ cup of warm water. Add sugar and stir until totally dissolved. Let sit for 10-15 minutes until water is foamy. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water into depression. Add 1 cup of warm water slowly, and stir with wooden spoon until elastic. Place dough on well floured surface and knead for 10-15 minutes. When the dough is not sticky to the touch and is smooth and elastic, it has been kneaded properly. As you become better with each time you make it, you will be able to just feel and know it is ready. Next, spread bowl with vegetable oil and place dough in bowl and turn upside to make sure that all dough is coated. Allow to sit in a warm place for about 3 hours, or until it has double in size. Once the dough has doubled in size, roll out in a rope and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 degrees F. and make sure rack is at the very bottom of oven. It is good to preheat your baking sheet. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and ¼ inch thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes longer. Take wooden spatula and gently push down each pita. You can then store in a storage bag for future use. Enjoy!