Recipe Index

Ingredients

• 1 cup warm water
• 1 tbsp active dry yeast
• 1 tbsp sugar
• 4 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1 1/2 tsp salt
• 2 tsp vinegar
• 1/3 cup water (add 1 tbsp at a time if the dough feels tough; you may need up to an extra 1/3 cup)

Method

1. Mix the warm water, yeast and tablespoon of sugar in a bowl, cover it, and let it rest for 10 minutes, until foamy.
2. Sift the flour into a large mixing bowl. Add the 2 tablespoons of sugar, the baking powder, salt, yeast mixture and vinegar, and begin kneading, gradually pouring in the 1/3 cup of water; if the dough feels tough, add more water a tablespoon at a time. The finished dough should feel smooth and elastic. In a stand mixer, scrape down the sides of the bowl every minute so everything is incorporated.
3. Transfer the dough to a lightly floured or oiled bowl, cover it with a clean kitchen towel, and rest it in a warm spot for 2 hours, until doubled in size.
4. Divide the dough into 10 to 14 equal portions and roll each into a smooth ball. Cover the balls and rest them for 20 minutes.
5. Roll each ball out with a rolling pin into a round about 1/4 inch thick — no thinner, or the pitas will not puff. Cover the rounds and rest them for another 20 minutes.
6. Heat the oven to its highest temperature with a baking sheet inside heating with it. Lay the rounds on the hot sheet and bake for about 3 minutes, until golden on the bottom, watching closely so they do not burn.
7. Lift the pitas off with a spatula, let them cool slightly, and serve them warm.

Prep: 25 min · Cook: 15 min · Total: 195 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data