Categories: bread, ingredients, to try
Ingredients
- 2 1/4 cups flour, plus more for kneading
- 1 cup warm water
- 2 tsp active dry yeast
- Pinch of sugar
- 1 tsp salt
- 2 tbsp canola oil
Directions
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In a small bowl, mix yeast, warm water and sugar, set aside for ten minutes.
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In a large mixing bowl, mix the flour, salt, canola oil, and water/yeast mixture together until incorporated. Turn the (sticky) dough out onto a floured surface and knead in small amounts of flour until the dough is smooth and not sticky anymore (about 5-10 minutes).
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Divide the ball of dough into six portions (I use a pastry scraper to do this evenly). Roll each portion into a ball and place on a greased baking sheet covered with saran wrap for about an hour, or until they’ve about doubled in size.
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Preheat oven to 450 degrees. Once the dough has doubled, punch down each of the balls to flatten them. With your fingers, press them out to your desired thinness for the pitas (mine were a little thick, but I like them a bit doughy). Don’t pick the pitas up off the baking sheet, just press their centers out until they’re thin enough for you.
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Bake the pitas for about 12 minutes, or until they’ve puffed and turned golden on top. Eat them within a day or two, or freeze the cooked pitas and toast them on low heat to reheat — no need to defrost.