### Ingredients:
- 2 tablespoons granulated sugar
- 1 tablespoon dry active yeast
- 1 cup warm water
- 2 teaspoons salt
- 1 ½ tablespoons olive oil
- 3 cups all-purpose flour, divided
### Instructions:
1. **Activate the Yeast:**
- In a large bowl, whisk together sugar and yeast. Stir in warm water and let it sit until frothy, about 5 minutes.
2. **Prepare the Dough:**
- Add salt and olive oil to the yeast mixture. Gradually stir in 2 ½ cups of flour using a wooden spoon.
3. **Knead the Dough:**
- Transfer the dough onto a lightly floured surface. Knead for 15 minutes by hand (or 10 minutes if using a stand mixer with a kneading attachment), adding remaining flour gradually until dough becomes smooth and elastic. Add flour sparingly to prevent sticking.
4. **First Rise:**
- Coat the inside of the bowl with olive oil. Place dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a tea towel. Let it rise for about 1 hour or until doubled in size.
5. **Form Dough Balls:**
- Remove dough from bowl and divide into 10 equal pieces (about 2 ounces each). Shape each piece into a ball, tucking edges under. Cover with a towel and let rest for 20 minutes.
6. **Shape and Cook the Pitas:**
- On a lightly floured surface, roll each ball into a ¼ inch thick disk, about 6 inches in diameter.
7. **Cooking Pitas:**
- Heat a large cast iron skillet over medium heat. Lightly coat with olive oil. Cook each rolled-out dough disk for 20-30 seconds until bubbles begin to form. Flip and cook for another 20 seconds, then flip again and cook for 1 minute until pita puffs up.
8. **Serve:**
- Remove cooked pitas from skillet and cover with a towel to keep them soft and warm. Repeat with remaining dough balls.
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