Anyone can make this fluffy, soft, warm and traditional Mediterranean bread at home with ease. Once you bake it at home, you will never want to purchase from the store.
Dissolve the yeast in ¼ cup lukewarm water with sugar. Set aside for 10 minutes. See if there are bubbles on the yeast. This is to check if yeast is correct.
Sift the flour in the electric mixer bowl and set the mixer with dough hook. AddSalt, olive oil and yogurt in the flour. Add the yeast mixture and knead with ¾ cup water enough to gel the dough together. Knead it for at least 8 minutes on medium speed. You want to make sure that the dough is a little softer and not too hard.
Gather the dough in your hand. Drizzle the bowl with 1 tablespoon olive oil and coat the dough in the oil from all sides. Cover it with a fresh cloth or plastic wrap.
Rest the dough for about an hour or two until it is double in size. I usually keep the bowl at 95 F for about an hour in my oven, works like a charm every time.
Punchdown the dough and make 8 equal sized balls. Each ball will be around 100 grams in weight.
Put a damp cloth over the balls and let it rest for 30 minutes.
Put a cast iron skillet on the stove at medium high heat. To test if the skillet is ready drizzle a few drops of water on the pan, it should sizzle.
Takeout a ball, let the rest cover in the damp cloth (this is to avoid them developing a layer on the top). Roll out the ball for about 6-inch diameter. The thickness of the pita bread should be around quarter inch thick.
Place the pita bread on the skillet. When you notice the top has started developing small bubbles, change the side. Keep lightly pressing the pita bread with a flat spoon or a clean dishtowel.
The bread is ready when the color is brown and you see the marks on the bread.
Put it in a basket and cover it with a cloth. Serve hot.
BakingPita Bread in the Oven:
Pre-heat the oven at 500 F. Place the baking stone in the oven and let it heat for about 5 – 7 minutes.
In the meantime, roll out the pita breads and place them on the baking stone or a baking tray. Baking stone will give a better result.
The bread will be ready and puff up in about 3 – 5 minutes.
Notes
Soft Dough: Keep the dough soft to get the perfect pita bread. Harder dough will not give the desired result and will not let the bread to balloon up to create the pocket.