The familiar flatbread of the Middle East is easy to make at home.
Serve 6 to 12
3 cups all-purpose flour
2 teaspoons dry yeast
3 tablespoons extra virgin olive oil
2 teaspoons coarse kosher salt
½ teaspoon sugar
Dissolve yeast in 1 cup warm water.
Combine the flour, oil, salt and sugar into a mixer bowl. Attach bowl and dough hook to a stand mixer. Turn to speed 2, mix and add the water with the east. Knead for about 2 minute, adding more water, a little at a time, until de mixture forms a ball and is slightly sticky to the touch. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic.
Remove the bowl and cover with plastic wrap; let rise in warm place, until the dough doubles in size.
When the dough is ready, divide it into 6 or more round balls. Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with a towel. Let rest until the balls puff slightly, about 20 minutes.
Roll each ball, using flour to prevent sticking as necessary. Spread the flat disks out on a floured surface and keep them covered.
When all disk are rolled out, preheat the oven to 500 degrees.
Bake on a pizza stone or a cookie sheet, for 5 6 minutes each.
Note: If you don’t have a stand mixer, can use a food processor.
If you don’t want to use the oven, cook pita in the skillet over medium heat, turning once, until lightly browned on both sides.