In The Oven

Different recipe!
works great, makes really fluffy full pitas.
very small recipe though, makes 8 small pitas, or 4 large pitas

1 cup bread flour
1/4 cup all purpose flour
3/4 cup warm water
1 teaspoon white sugar
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon dry yeast

activate the yeast with the warm water, salt and sugar
add the oil, the the flours

when its all mixed together, cover and let rise in an oiled, covered bowl about 30 minutes

cut into pieces and roll flat out from the centre, let rise for 10 minutes.
Put into preheated 450F oven, for 5-7 minutes, or until they stop poofing.

edit*
I doubled the recipe and it works perfectly fine.

2 cup bread flour
1/2 cup all purpose flour
1 1/2 cup warm water
2 teaspoon white sugar
2 teaspoon salt
4 tablespoons olive oil
2 teaspoon dry yeast

these ones are softer and less dense, also took less time to bake. Some of them didn’t poof all the way but were still bubbly in the middles so you can peel them apart into pita pockets easy.

3 cup flour
1 1/2 teaspoon salt
1 tablespoon sugar
2 teaspoons fast rising yeast
1 1/4 cup warm water
2 tablespoons olive oil

mix warm water, olive oil, sugar, and salt together, sprinkle yeast on top , wait a good 5 minutes or until bubbly, and whisk together. add flour. you might need to add more water if it isn’t sticking together. or some more flour if it is too sticky.
put in lightly oiled bowl, and cover. keep in a warm space to rise(on top of the fridge works for me)
raise to double the size, punch it down, cut into 8. let those balls of 8 double in size and roll them flat. rolling out from the middle, generously flour the counter and rolling pin.

400F
3-5 minutes
or until poofed(sometimes they wont balloon up and that’s okay, still very tasty.)

I got the recipe from here

1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour

Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.

Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.

These store for up to two days well wrapped or frozen for three weeks.

I made 8.
I only baked for 11 minutes . really good. next time I’ll try a different recipe though, this one is very simple, but bakes longer than other recipes I found. Since I could only fit two pitas on a pan at a time(I have a small oven and small pans)
that’s 44 minutes of bake time + prep time, that would be cut down significantly if I used a different recipe.

a good recipe to do on a cool day, when you want to warm up the house but not turn on the heater or wear a sweater. haha