Homemade Pita Bread

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One of the great parts of living near a metropolitan city is the lots of different types of cuisine. Over Labor Day weekend, I went to a Greek festival and chowed down on a lot of good Greek food. The most important component of Greek food for me is the pita. Great pita bread can make a gyro, and bad pita bread will ruin one.

I wanted to be able to recreate good Greek food in my own home, and since I already had the gyro meat and tzatziki ready, I just needed the pita bread. Now I have had a lot of trouble (and some success) with making homemade bread, so I wanted to find a recipe from someone who I trusted would not lead me astray in a yeast-mess.

And here we go! I have made this pita bread several times, and it works. So go forth and have DIY Greek food in your own home!

PITA BREAD

INGREDIENTS

1 cup water
2 teaspoons dry active yeast
One pinch granulated sugar
2 1/2 cups all purpose flour, plus extra for rolling
2 teaspoons salt
1 tablespoon olive oil
Olive oil, for frying

DIRECTIONS

Heat water to 110 degrees in a large bowl and stir in yeast and a pinch of sugar. Let sit for 5-10 minutes until foamy and dissolved. Stir in flour, salt, and olive oil. Knead dough on a well floured surface for 5 minutes, until smooth and elastic.

Coat a bowl with oil and place dough in bowl. Cover with plastic wrap and place in a warm place. Let rise for 1 hour until doubled in size.

Divide the dough into 8 pieces and keep covered with towel when not working with them. Heat a large skillet over high heat. Coat pan with olive oil. Roll out dough to an 8 inch circle. Place in hot pan and cook for approximately 30 seconds to one minute per side until it begins to bible and brown. Keep wrapped in towel to keep warm while making the remaining pita bread.

Serve immediately.

Barely Adapted from Half Baked Harvest

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