DASH. OF. THIS. AND. THAT

Pita Bread

 

 

Ingredients:

2 cups warm water (1/2 cup for proofing yeast)

2 tablespoons dry yeast

2 teaspoons sugar

5 cups flour

1 teaspoon of kosher salt

oil for coating bowl

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1.  Proof the yeast-  in a small bowl mix the yeast with 1/2 cup of warm water and let rest for five minutes.  It is viable if you start to see it foam or bubble a little and is somewhat fragrant.

2. Add proofed yeast to a mixing bowl with remaining water and sugar,  add flour one cup at a time  and mix well after each addition until it forms into a stiff dough.  Continue to knead for approximately 10 minutes until smooth and elastic.

3.  Place in a greased bowl and cover, let rest in a warm spot until doubled in size, approximately 1 1/2 hours.

4.  Punch dough down and divide in half.  Divide each half into  8 even pieces. (16 pieces in total) Roll each piece into 6 " pita shapes, cover with a towel .

5.  Preheat oven to 425º or heat a cast iron skillet.  Bake or heat in cast iron skillet for two minutes, flip the pita and cook for an additional 1-2 minutes.