Fresh, homemade pita is infinitely better than the dry, tasteless garbage at the grocery store. So stop wasting your money! And simple to prepare in the background as you assemble other awesomeness for dinner.
Note that you can vary the ratio of whole wheat and white flour. You can make this recipe using up to 100 percent whole wheat flour or up to 100 white. Just adjust the liquid accordingly.
Prep time: 3 cocktails
3 cups flour (I typically use 50/50 whole wheat to white)
1.5 tsp salt
1 TBSP sugar
1 packet yeast (or 2 tsp)
1.25 cups warm water
¼ cup olive oil
Combine all the dry ingredients and mix well. Then stir in water and oil and stir everything well, until the dough forms a ball. Add a couple TBSP of water if the ball is too dry to absorb all the flour.
Knead the dough by hand or with mixer for 10 minutes.
Place the dough in a mixing bowl that has been brushed with oil. Cover with a damp towel and let rise at room temperature for 90 minutes, or until the ball doubles in size.
After dough has spent 30 minutes rising, preheat oven to 500 (or as high as the bake setting will go) with a pizza stone or non-glazed terra cotta tiles inside. If you have neither, a cast-iron frying pan in the middle rack will suffice.
Punch down the ball and divide the dough into 8 balls. Cover with a damp rag or plastic and allow to sit for 20 minutes. Roll each ball out with a rolling pin on a floured surface until they are about ¼ inch thick (or even a little less) and about 6-7” in diameter. Let sit uncovered an additional 10 minutes.
When ready, place the pitas directly into the pizza stone and cook for about 3-4 minutes. Serve warm.