Homemade Pita Bread

We love pita bread at our house, but I'm often disappointed by store bought varieties.  Sometimes they're soft and yummy and sometimes they're stiff and taste like cardboard.  I decided to make my own and I'm so glad I did!  They do take time to rise, but they're totally worth it!  They even make a pouch when you cut them in half.  I was so proud of them.  If you use whole wheat flour add a bit of vital wheat gluten to the dough to help them stay soft.

Homemade Pita Bread

1 c hot water
2 tsp yeast
2 1/2 - 3 c flour
2 tsp salt
1 T olive oil

Mix the water and yeast together in the bowl of a stand mixer or large bowl, and let rest for a few minutes until the yeast is dissolved.

Add 2 1/2 cups of the flour, salt, and olive oil. If using a stand mixer knead for 8 minutes on medium using your dough hook, adding more flour until you have a smooth dough. If using your hands sprinkle a little of the extra flour onto your counter or cutting board and knead the dough by hand for about 5-7 minutes, until the dough is smooth and elastic adding more flour if needing to keep the dough from being too sticky.

Spray a clean bowl with cooking spray or rub it with oil and set the dough inside turning to coat all sides.  Cover with a clean damp dishcloth and let rise until double.  Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 pieces and using a floured rolling pin, roll each piece into a circle about 8 inches wide.

Cook on a hot skillet rubbed with oil for about 30 seconds to 1 minute on one side, then flip.  Cook 1-2 minutes on the second side then flip back to the first side for another minute until they look done.  Serve warm or at room temperature.