Pita Bread

Pita Bread

Ingredients

6 C all purpose flour (can replace with half whole wheat flour) + a little extra for rolling

1 packet active dry yeast

2 t baking powder

2 t salt

2 C water + more in small increments,

if needed

Instructions

Pre heat oven to 475 and line a baking sheet with parchment paper. In a large bowl add flour, yeast packet, baking powder and salt and mix well.

(You’re not activating the yeast like you normally would)

Once the flour is thoroughly mixed, add water. I mix with a wooden spoon until pieces start to form.

Use your hand at this point to really knead the mixture until you have a nice elastic dough. You’re looking for a soft, velvety feel. Maybe 10 minutes give or take for this entire process.

Once you have the desired texture, spread some flour onto a flat surface and add a little to your rolling pin. Next, take a small piece of the dough and form into a ball. Floured hands work well forming a ball. Now, roll the dough out until you have a flat, even shape.

The flatter the rolled out dough, the more it will form into a pita pocket. Or you can cook it longer for pita chips.

The fatter the rolled out dough, the more it’ll be like restaurant or store bought pita.

Place a few pieces of pita dough onto your baking sheet. I did 3 at a time. Bake in the oven for 5 minutes. Take out and flip and bake another minute or two. You’ll notice during the first 5 minutes that it’ll start to rise.

You don’t want it to rise too much otherwise you will end up with a pita chip. 475 worked for my oven, but you may need to adjust yours accordingly.