These are truly delicious and easy to make. One little tip, after you take them out of the oven, do leave them wrapped in the tinfoil so they stay flexible as the air leaves them. It takes over half an hour. I did my pitas on a stone the second time and actually found that more convenient. I still put them in tinfoil when I took them out oh the oven. I stole the recipe from Group Recipes and it goes like this:
- 2-1/2 cups bread flour (I used Heartland Mill Organic Strong High-Gluten), plus more for sprinkling while kneading & rolling out dough
- 2 teaspoons salt
- 1 Tablespoon sugar
- 2 teaspoons active dry yeast
- 2 Tablespoons good olive oil
- 1 cup warm water (105-110 degrees)
- 8 8-inch squares of aluminum foil for baking pitas
- In a large bowl combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water.
- Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour 1/2 cup at a time.
- The dough should be a rough, shaggy mass that will clean the sides of the bowl.
- If the dough is moist, add a small amount of additional flour.
- Turn the dough onto a lightly floured work surface and knead for 6 minutes.
- Preheat the oven to 500 degrees.
- Divide the dough into 8 pieces.
- I patted the dough into a circle and used my metal dough scraper to quickly and evenly cut it into eighths (as if cutting up a pie).
- Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.
- Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. Their thinness is more important than making them perfectly round.
- Place each round on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake for 5 to 8 minutes, or until they are puffed.