My daughter is a terrific cook, and she sent this recipe for our enjoyment. If you make small 1-oz pitas as she does (only 60 calories each), they may not have pockets, but will still be fluffy and delicious!
Makes 28 small pitas.
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 1 1/2 c warm water (about 110 degrees F)
- 1 tsp salt
- 2 1/2 c all-purpose unbleached flour (plus 1/2 c for dusting)
- 2 1/2-3 Tbsp olive oil for greasing
- Place yeast, sugar and water into electric stand mixer bowl. Allow to proof for 8 minutes (should be foamy).
- With dough hook attached, beat mixture on lowest setting, adding salt, and 2 1/2 cups of the flour in small amounts. Mix until dough climbs hook (add more flour if needed).
- Put dough on clean, floured surface (will take up to 1/2 cup flour) and knead a few times until it forms smooth dough.
- Place dough in large, well-oiled bowl, covering with oiled plastic wrap (or place another bowl on top to form a dome).
- Allow to rise until more than doubled (around 2 hours).
- Place dough on floured surface and punch it down. Divide into 1-ounce portions. Take each portion and tuck it under a few times, forming a neat ball. Place it back on the floured surface. When all are formed, allow to rise 15 minutes.
- Roll each dough ball into a 1/4 inch thick disc. Allow the discs to relax 5 minutes, while preheating the griddle to 375 degrees F.
- Oil the griddle with olive oil (about 1/2 tablespoon per batch), then place the first-rolled discs onto the griddle. Cook these 3 minutes on the first side, 2 minutes on the second. Remove pita to a plate, then begin on next batch until all are baked.