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Instructions
- In a small bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy.
- In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- Mix the ingredients until they form a soft dough. Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for 1 hour, or until it doubles in size.
- Preheat your oven to 475°F (245°C) and place a baking sheet inside to heat.
- Divide the dough into 10-12 equal pieces and roll each into a ball. Flatten each ball with a rolling pin to about 1/4 inch thick rounds.
- Place 3-4 pitas on the hot baking sheet and bake for about 5-6 minutes until they puff up and are lightly golden.
- Remove from the oven and wrap in a clean kitchen towel to keep them soft. Repeat with the remaining dough.
Chef’s Tips
- Ensure the water is not too hot; it should be warm to the touch to activate the yeast.
- For a charred effect, briefly place pitas under a broiler for extra crispiness.
- Store leftovers in an airtight container to maintain softness.
Nutrition (per serving)
Approximate calories: 150, Protein: 4g, Carbs: 28g, Fat: 3g
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