Ingredients
Units
Scale
- 2 1/4 teaspoons yeast
- 2 cups warm water
- 2 teaspoons sugar
- 3 1/2 cups AP flour, plus more for rolling out
- 1 tablespoon salt
- Olive oil, for brushing
- Everything Bagel Seasoning, optional
Instructions
- Proof your yeast. Combine warm water, yeast and sugar and let stand for 10 minutes until the yeast has bubbled up and become frothy.
- In a the bowl of a stand mixed with the hook attachment, stir flour and salt. Add the proofed yeast and mix on low to combine. Once a everything is incorporated, mix on medium high until a soft dough comes together and pulls from the sides of the bowl.
- Cover with cling film and a kitchen towel and place in a warm dark spot for the dough to rise, about 2 hours or until it has doubled in size.
- Turn the dough out onto a lightly floured surface. Knead gently into a smooth ball. You're going to divide the dough into 16 equal parts. To do so, divide the ball, then divide the halves, and from there, divide the halves into quarters. Since we're letting this dough rest again, the portions will have time to rise again slightly, so go ahead and divide the quarters as well.
- Roll each portion of dough between the palms of your hands into smooth palm sized balls. Cover and let rest for about 10-15 minutes.
- On a floured surface, take one ball and gently roll it out, making sure to turn it as you roll it out to keep its circular shape. Brush one side of the pita with oil.
- On a preheated dry cast-iron pan, place the pita oiled-side down. Brush the top and sprinkle with seasonings. Once it begins to bubble, check to make sure its nice and golden underneath and not burnt. Flip and cook the other side for 2 minutes. Repeat this process until all the pitas are cooked.
- Serve warm with your favorite meal!
Notes
To store, wrap the pitas in tin foil and store in an air-tight freezer bag. Pitas will keep for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
