Amazing Pita Bread

I had a bit of a problem with this pita bread. The problem wasn't in the kneading or rising or baking -- it was getting it photographed. I even made another batch the very next day and still - the pieces kept disappearing before I could get a decent photo! But really, I should just take that as a sign that this is some mighty fine pita. Once again, The Fresh Loaf comes to the rescue.

I know I keep saying how all my bread recipes that I post on here are soooo easy, but they are. And this one is no exception. If you can make cookies, you can make bread. If you can play with playdough, you can make bread. It's just measuring, mixing, a wee bit of kneading, some patience, and a hot oven.

You need:

3 cups of flour
1 1/2 teaspoons of salt
1 Tablespoon of sugar or honey
2 teaspoons of yeast
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons of olive oil, vegetable oil, butter, or shortening. I used olive oil because it is delicious.

1. Mix the sugar in 1 1/4 c of the water and sprinkle the yeast on top. Let it sit for a few minutes until the yeast gets foamy.

2. Mix the flour and salt in a bowl together. When the yeast is ready, add the water-yeast-sugar mixture and the olive oil and mix. I used my KitchenAid so this was really easy.  If the dough seems really dry, add the rest of the water.

3. When the dough is more or less cohesive and/or your wooden spoon revolts, start kneading. Knead for about 10 minutes then put the dough in a greased bowl and cover with plastic wrap or a clean dish towel and let it sit and rise for about 90 minutes.

4. After it has risen divide the dough into 8 even pieces and shape into balls. Let these rest another 20 minutes, again covered with something. At this point, turn on your oven to 400º and make sure your baking stone is in there, or if you don't have a baking stone, a baking pan flipped upside-down. My baking stone BROKE during a tragic Tarte-Tatin accident and I have yet to replace it.

5. After 20 minutes, lightly flour your work surface and roll out the dough into flat circles about 1/4 inch thick or a little thinner.

6. Bake them two at a time for about 3 minutes. They will get nice and puffy, making lovely pockets for you to stuff with delicious things later on.

These are great for stuffed pita sandwiches or you could try serving them with a delicious white bean dip!

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