This is a basic dough recipe that you can use to make any of the savory pie dishes or pita bread in this book. Most cities have at least one good Middle Eastern bakery that you can get good pita at but if you’re a stickler like I am then you may end up wanting to make your own.
Makes 8-10 pitas or enough for a tray of savory pie
- 3 cups
- 2 tablespoons
- 1 teaspoon
- 1 1/2 cups
- Extra virgin olive oil
- 1 teaspoon
- 1/2 teaspoon
- Mix the yeast, sugar, and 1/4 cup of the warm water together in a bowl and let it sit for about ten minutes, until the yeast is activated and bubbly.
- Add half of the flour and salt together in a large mixing bowl. Make a well in the middle and slowly add the proofed yeast and water mixture to it, kneading it all together.
- Add the remaining water and flour and continue kneading until it comes together. It should be a little sticky but not runny.
- Cover and let rise in a warm spot for a couple of hours.
- Preheat your oven to about 450°F. Leave a baking pan or stone in the oven to heat up as well.
- Cut the dough into 8-10 evenly sized pieces and roll into balls. Let them sit for about 10 minutes.
- With a rolling pin, roll each ball out into a disc about 1/8” thick and 5”-6” in diameter.
- Bake for about 4-5 minutes, until they puff up and just barely start browning. Store in a plastic bag or freeze to store them and reheat in the oven.