Credit: Mel’s Kitchen Cafe
1 1/4 cups Warm Water
1 tbsp Active Dry Yeast
1 tsp Salt
3 1/2 cups Flour
• Combine Warm Water, and Active Dry Yeast together in a standard mixing bowl. Set to the side for 10 minutes. Should be bubbly and frothy.
• Add the Salt, and (2 cups) Flour to the yeast mixture and start kneading the dough. 2nd Speed.
• Only add the remaining 1 & 1/2 cups of flour as needed, DO NOT go over 3 & 1/2 cups, try to use as little flour as you can. You have enough flour as soon as the dough starts pulling away from the sides of the bowl while mixing, also your dough should be slightly sticky. Knead your dough in the mixer for another 4 minutes.
• Lightly flour your clean, flat, surface, seperate your dough into 6 equal balls. (I sprayed ‘Pam’ on my hands so the dough wouldn’t stick to them.) Let the dough balls rest for 15 minutes. (To slightly rise).
• Put parchment paper on cookie sheet(s), roll one dough ball out at a time, into a circle shape, about 1/4 inch thick, try to keep it the same thickness all the way through. Repeat until all dough balls are rolled out. Cover the discs and let dough discs rise until doubled in puffiness. 30 minutes – 1 hour.
• Preheat your oven to 425 C
• When placing the discs on your cookie sheet(s). Use a spatula to pick the dough discs up. (We did two dough discs per cookie sheet). When putting the discs on the parchment paper/cookie sheets, make sure you have the side of the dough that was resting on the counter, facing up, when about to bake. Spritz some water on top of your dough discs before putting them in the oven. Cook your dough discs for 10 minutes, they should be slightly brown. SEE NOTES.
MenuDuet’s Notes: In the picture displayed;
-If the yeast doesn’t turn bubbly and frothy, do that part over again.
-Even if you do everything right, there is a chance your dough doesn’t puff up enough to be a pita, but don’t worry, they still taste amazing even if you can’t stuff them.
-Our top element broke, so after the 10 minutes were up, we did 1 minute on “HIGH BROIL” to brown them.
Somehow everything I had written here is gone. I don’t remember what I wrote.
I remember we both liked it, it was great to have instead of just bread, it was tasty dipping it in Tzatziki sauce. The reason mine didn’t puff up as much was because the top element burnt out.
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I took the picture displayed, with my camera.