Piping Hot Pita Bread

Mmmm, fresh out of the oven pita bread is oh so good for sandwiches as well as dips such as hummus and the like! But conventional pita bread may have ingredients that don’t work for folks depending on specialty diet, etc so here is my home made pita recipe that can be modified for gluten free folks as well as for people just looking for healthier options in the bread world ; )

• 1 package of yeast, or quick rising yeast (about 2 1/4 teaspoons)
• 1/2 cup warm water
• 1 teaspoons granulated organic sugar
• 3 cups all-purpose flour (use gluten free flour if needed)
• 1 1/4 teaspoon salt
• 1 cup lukewarm water
• Olive oil, to coat medium bowl

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until well dissolved. Let sit for 10 to 15 minutes until water is frothy. Combine flour and salt in large bowl. Make a small well in the middle of flour and pour yeast mixture into it. Slowly add 1 cup of warm water, and stir with spoon or spatula until elastic. Place dough on floured surface and knead, with floured hands, for about 5 to 8 minutes. When the dough is no longer sticky and is smooth and elastic, it’s good to go.

Coat a large bowl with oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size. Once doubled, roll out into the shape of a rope and pinch off 10 to 12 small pieces.  Roll into balls and place on floured surface. Let sit covered for 10 minutes.

Preheat oven to 500ºF and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also. Roll out each ball of dough with a floured rolling pin into flat circles. Each should be about 5 to 6-inches across and 1/4-inch thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 more minutes. Remove each pita with a spatula from the baking sheet and add additional pitas for baking. Take spatula and gently push down puff while cooling.