Pita Bread

3 cups unbleached all-purpose flour
2 teaspoons instant yeast
1 teaspoon baking powder
2 teaspoons sugar
1 1/2 teaspoons salt
1 cup water
2 tablespoons vegetable oil

Combine all the ingredients, mixing to form a shaggy/rough dough.

Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (dough cycle) until it's smooth.

Place the dough in a lightly greased bowl and allow it to rest for 1 hour; it will become quite puffy, although it may not double in bulk.  (If you have used a bread machine, simply let the machine complete its cycle.)

Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.

Roll 2 to 4 of the pieces into 6-inch circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).

Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500° F.  Keep the unrolled pieces of dough covered.  Roll out the next batch while the first batch bakes.

Place the baking sheet on the lowest rack in the oven, and bake the pitas for 5 minute; they should puff up.  If they haven't puffed up, wait a minute or so longer.  If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.

Transfer the baking sheet to the oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.

Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough. 

Store cooled pitas in an airtight container or plastic bag.

Makes 8 pitas.


From King Arthur Flour