Crazy-Good Homemade Pitas (And So Easy!)

Instructions

– In the bowl of a stand mixer, combine the water, yeast, and sugar. Let sit for 15 minutes. – Add the flour, olive oil, and salt. Knead using the dough hook on medium speed for 8 minutes. If after about 4 minutes the dough feels slightly dry, add another 1/4 cup water and continue kneading until absorbed (this really depends on the weather and humidity). – Cover and let rise for about 1 hour, or until doubled in size. (Be patient—this is what makes the dough light and beautiful.) – Preheat the oven to its highest temperature (usually 480–500°F / 250°C). Do not bake the pitas until the oven is fully heated. This is key. – Divide the dough into 15–20 balls (depending on how big you like your pitas). Shape each into a smooth round ball. Cover and let rest on the counter for 10 minutes. – Roll each ball into a thin, even circle, about 1/4 inch (1/2 cm) thick. If you prefer thicker, fluffier pitas—roll them slightly thicker. – Line a baking sheet with parchment paper and lightly flour it (this is important so the dough doesn’t stick and can puff properly). – Place 4 pitas on the tray and cover with a towel for 10 minutes. – Bake in the fully preheated oven for about 3 minutes per side, or until puffed and lightly golden. – Repeat with the remaining dough. Super important: the oven must be very, very hot before baking—otherwise you won’t get that pocket. – As soon as the pitas come out of the oven, place them inside a towel or a bag to trap moisture—this keeps them soft and flexible.

Homemade pitas with falafel (also homemade), spicy tahini and chopped salad - a bit that is a true blessing. Photo: Tal Sivan-Ziporin