Pita Bread

Pita bread is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent from the Balkans through Turkey, the Levant and the Arabian Peninsula. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle.

Originated in the Middle East and were traditionally cooked in tandoor ovens.  

Yield 8 ~ 10 breads.

Ingredients:

 1 tablespoon dry yeast
 2 ¾ cup warm water
 1 tablespoon sugar
 6 cup + a few tablespoons of flour (if needed)
 2 tsp fine salt

Method:
In medium bowl, mixed together; dry yeast, sugar and warm water. Stir until everything is dissolved. Close the bowl and let stand about 15 minutes in a warm place, or until the yeast active (you can see it'll foamy)

In another large bowl, sift together 6 cups  flour and salt. Make a hole resembling a well in center of flour, pour the yeast solution into the "well". Knead until smooth elastic and not sticky at your fingers. If the dough is still wet, you can add flour but do it carefully. Cover with plastic stretch or kitchen towel and rest in warm place about 50 ~ 60 minutes until the dough become doubled in volume-See image B.

Punch the dough to remove air. Place the dough on dusty flour working desk, equally divide dough into 8 to 10 small balls. Let stand another 10 minutes, see image C. 
Then roll each ball ± 1 to 1,5 cm thick.

Meanwhile, preheat oven to 230 ⁰ C. Place dough on baking tray lined with baking paper. Bake until cooked through and bread fully fluffy (for ± 5 minutes each part)
Note: do not open your oven door at first 5 minutes to make bread perfectly fluffy. After it fully fluffy, turn the bread to other side and bake again until cooked (I bake around 5 mins more)


Once you remove them from oven, quickly wrap them in big napkin or kitchen towel to prevent them getting hard (make the bread soft)


Enjoy your pita bread with vary of filling and salad.

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