*2 1/2 teaspoons quick rising yeast
*1 cup warm water
*2 3/4 - 3 cups all purpose four
*2 tablespoons olive oil
*2 teaspoons salt
*1-2 tablespoons olive oil (for cooking pitas)
~In a mixing bowl, place warm water, yeast and 1 cup of flour.
~Whisk until mixture is smooth.
~Let stand for 20 minutes (mixture should foam up)
~Pour in 2 tablespoons of olive oil, salt and 1 3/4 cups flour.
~Mix until mixture comes together.
~Using a dough hook (or knead my hand), until the dough is soft, and slightly stick (about 5 minutes if using a dough hook).
~Lightly oil the inside of a large bowl.
~Form dough into a ball.
~Turn dough around in oiled bowl, so that all sides are slightly oiled.
~Place dough into bowl and cover with plastic wrap.
~All dough to rise and double in size, for 2 hours (this needs to be done in a draft free area. I like to put it in the oven).
~Remove dough form bowl and place onto a floured surface.
~Pat dough into a flat shape about 1-inch thick.
~Cut into 8 equal pieces.
~Form each section of dough into a ball, pulling dough from sides and tucking under the ends underneath.
~Spray a piece of plastic wrap with cooking spray, and place oiled side down, gently over dough balls.
~Allow to rise for 30 minutes.
~Sprinkle a small amount of flour over a clean surface and top of each dough ball.
~Gently pat each dough ball down to make them flat.
~Let dough sit for 5 minutes.
~Brush a heavy skillet (I use cast iron) with olive oil.
~Heat pat over medium-high heat.
~Lay pita into hot skillet, can cook until bread begins to puff up and bottom has brown spots (around 2-3 minutes).
~Flip, and cook for another 2-3 minutes.
~Flip once more and cook for another 30 seconds.
~Place cooked pita on a plate and cover with clean towel.
*If pitas start to brown, turn down the heat a little bit.