Soft, fluffy and easy to make!
Fun fact: I made these at least once a week in second year, purely to avoid studying, because cooking is productive and so it is a valid excuse to not be studying? It made sense to second year me.
The texture of fresh pita is truly unmatched by store bought pita, so I promise it is worth the effort!
| Time: | 2 hours | Serving size: | 6 pita |
Ingredients:
- 2 tsp yeast
- 1 tsp sugar
- 1 c warm water
- 1 tsp salt
- 2.5 c flour
Directions:
- Combine yeast, sugar and warm water n large bowl. let sit until foamy (approximately 5-10 minutes).
- Add salt and 1.5 c flour. Mix until all flour has been hydrated. Continue adding flour as needed, in 0.5 c increments.
- Once a shaggy dough has been formed, remove dough from bowl and turn it onto floured surface to begin kneading.
- Knead until dough is smooth and elastic and does not stick to the hands, roughly 5-10 minutes.
- Let dough rise in covered bowl for approximately 1 hour until doubled in size.
- Split dough into six equal sized portions.
- Heat pan over medium heat.
- Roll a ball into a 1/4 inch (0.5cm) thick circle, add a small amount of oil to pan, then add pita to pan.
- Let cook roughly 3 minutes per side, until bubbly and browned. Roll out the next pita while you wait to save time.
- Repeat steps 8 and 9 for remaining 5 dough balls.
- Enjoy 😊
Tips:
- Make it freezer friendly: After cooking add to a freezer-safe bag/container. Once you are ready to eat thaw at room temp or on a pan over low heat.
Bowlin' on a Budget 
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