Pain pita maison

Ingrédients

• 1 cup warm water, 110°F
• 2 teaspoons active dry yeast (1 packet)
• 2 teaspoons granulated sugar
• 2 1/2 cups all-purpose flour, more as needed
• 1 1/2 teaspoons kosher salt (or 1 teaspoon regular salt)
• 1 1/2 tablespoons olive oil

Préparation

1. 1

   Activate yeast: Combine warm water, active dry yeast, and sugar in a large bowl. Stir in ½ cup flour and let the mixture sit for 10 minutes until it becomes bubbly and puffy, indicating the yeast is active.

2. 2

   Mix and rise: Add olive oil and salt to the yeast mixture. Gradually stir in the remaining 2 cups of flour. When the dough becomes difficult to stir, knead by hand for 3-5 minutes or use a dough hook with an electric mixer until smooth. Form into a ball, lightly oil the surface, cover with a towel or plastic wrap, and let rise in a warm place for 1 hour, until doubled in size.

3. 3

   Divide dough: Punch down the dough to release air. Divide it into eight equal pieces, shaping each into a ball. Cover with a damp paper towel and let rest for 10 minutes.

4. 4

   Roll out dough: On a lightly floured surface, roll each dough ball into a circle about 1/8-inch thick, working one piece at a time.

5. 5

   Oven cooking option: Place a pizza stone or cast iron skillet on the lower rack and preheat the oven to 475°F. Once hot, place 1-2 rolled dough circles onto the stone or skillet. Close the oven and bake for 2-3 minutes until the pita puffs with large bubbles. Flip and cook for another 1 minute. Remove and keep warm.

6. 6

   Stovetop cooking option: Brush ½ teaspoon oil on a large cast iron skillet and heat over medium heat. Place a rolled dough circle in the skillet and cook for 2-3 minutes until puffed with bubbles. Flip and cook an additional minute. Remove and cover with a towel to keep warm.