Homemade pita bread

Inspired by this recipe...

You can buy cardboard circles from the store...

or you can make delicious soft, puffy pockets...

But trust me...you will want to make the delicious, soft puffy pockets we call, the pita. :)

Homemade Pita bread

1 1/8 cups Warm Water (you may have to add a little more)

1 1/2 teaspoons white sugar

1 1/2 teaspoons Active Dry Yeast

3 cups All-purpose Flour (I did half white, half whole wheat)

1 tsp. Olive Oil, plus more for coating bowl

1 teaspoon Kosher Salt

In a bowl stir sugar into warm water. Sprinkle the active yeast over top and let sit to proof for 10 minutes. Next, stir in flour, salt and olive oil. Knead until soft and barely sticky. Coat a bowl with olive oil, place the dough in the bowl and cover with a warm damp towel. Move to a warm place to rise and double in size.

Once raised, remove dough and preheat oven to 500 degrees. I used my pizza stone for cooking these, so it went in the oven when I preheated it. You could use a cookie sheet placed upside down as well--

 On a lightly floured surface roll the dough into a 12 inch rope. Cut into eight pieces. (I like to weigh mine so they are all approximately the same size) Roll into balls and cover with a damp towel while rolling one dough ball at time to approximately six-seven inches in diameter. 

Set on a cookie sheet or counter space that has been sprinkled with a little cornmeal. Let sit for about 15 minutes to rise.
Place 1 to 2 pitas on baking sheet or pizza stone . Bake for 4-5 minutes or until puffed in center and golden around the edges. Take out and put on a plate or cooling rack. Let them cool before stacking! 

(I learned the hard way!!)

Repeat with remaining pitas. 

Once cool store in a plastic bag and refrigerate for a couple days or freeze up to two months or cut in half and fill! Enjoy!

Makes 8 whole pitas or 16 halves.

4 pt+ per whole pita