Freshly made pita is wonderful–and easy and quick once you get the rolling-out part down. I use the doughs from “Artisan Bread in Five Minutes a Day” and “Healthy Bread in Five Minutes a Day” to make pita as well as loaves of bread; here’s an alternative recipe.
To be honest it is probably easier to buy pre-made pitas. Of course these taste much better once you perfect how to roll them.
Make the starter the night before. In a large bowl mix 1 1/4 tsp yeast with 2 1/2 cups warm water. Let yeast dissolve and begin to bubble. Add 2 1/2 cups unbleached white flour and mix well. The starter will be the consistency of thick batter. Cover with a wet towel and let ferment over night, or at least 5 hours.
Mix 3 cups flour and 1 1/2 tsp salt into starter and form a rough dough. Knead for 10 minutes adding more flour slowly until dough is smooth and still slightly tacky to the touch.
Heavily oil a bowl with olive oil and place dough in. Cover with a damp towel and let rise until doubled, about 1 1/2 hours.
Punch down dough and…
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The tortilla press sounds like a great idea to get them started round! I find that using a tapered (sometimes called French style) rolling pin helps me keep things round, too. Thanks for that suggestion!
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I recently made pitas for the first time, using a recipe from King Arthur Flour’s website. It wasn’t too difficult, and didn’t require an overnight fermentation. The hardest part for me is to get them in a round shape. (Everything tends to end up rectangular when I roll things out.) I solved that problem by using a tortilla press to get it started, then rolling it out more. It was fun to watch them puff up in the oven!
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