Pane pita all’aglio facile fatto in casa

Ingredienti

• 1 cup water, 90º-95ºF
• 2 teaspoons instant yeast
• 1/2 teaspoon granulated sugar
• 2 1/2 – 3 cups all-purpose flour, divided
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder (optional)
• 2 tablespoons extra virgin olive oil, plus more for the bowl
• 1/2 cup unsalted butter
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried parsley
• Shredded Parmesan cheese (optional, for topping)

Preparazione

1. 1

   Activate Yeast: Warm the water to about 90º-95ºF and combine it with the instant yeast and granulated sugar in a mixing bowl. Let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.

2. 2

   Make Dough: Add 2 ½ cups of flour, salt, garlic powder (if using), and 2 tablespoons olive oil to the yeast mixture. Stir and then knead the dough on a lightly floured surface, adding more flour as needed, until smooth and elastic, about 8-10 minutes.

3. 3

   First Rise: Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with a damp cloth or plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.

4. 4

   Shape Pitas: Punch down the risen dough and divide it into 6 to 8 equal pieces. Roll each piece into a ball, then flatten into a ¼ inch thick round disc approximately 6 inches in diameter.

5. 5

   Second Rise: Place the rounds on a floured surface, cover lightly, and let rest for 15-20 minutes to puff slightly.

6. 6

   Cook Pitas: Heat a heavy skillet or cast iron pan over medium-high heat. Cook each pita for 1-2 minutes on each side or until puffed and golden brown spots appear. Remove and keep warm wrapped in a clean towel.

7. 7

   Prepare Garlic Butter: Melt the butter in a small saucepan over low heat. Stir in garlic powder, kosher salt, and dried parsley until combined.

8. 8

   Brush Pitas: Immediately brush the warm pitas generously with the garlic butter and sprinkle with shredded Parmesan if desired.