(This also makes wonderful pizza dough, and even dinner rolls)
- 5 cups flour (wheat, white, or any mixture)
- 4 TB sugar
- 2 TB yeast
- 2 cups very warm water
- 1/4 cup olive oil
- 1/2 Ts salt
Get out two bowls. In one, mix 2 TB yeast, 2 cups very warm water, and 4 TB sugar. Whisk together, and immediately add 2 cups flour. Mix this in gently (there should be lumps) and let it rise for 10 minutes.
Meanwhile, in the second bowl mix the remaining ingredients: 3 cups flour, 1/4 TB olive oil, and 1/2 Ts salt. Whisk these together. After the first bowl (the ‘sponge’) has risen 10 minutes, mix the two bowls together. Mix well and knead for a few minutes, until quite soft.
Preheat the oven to 400 degrees, or 450 if you’re impatient. Roll the dough into a rope, and cut off 2 inch chunks. Roll each pita out as thin as you like, and bake for a few minutes, until it puffs up with air bubbles.
Preheat the oven to 400 degrees. Separate the dough into two chunks; this actually will make two large pizzas! Roll each half out as big as you like it, add your pizza toppings, and bake roughly ten minutes, or until the crust is as light or dark as you like it.
This recipe is incredibly easy—you can have fresh pita in 20 minutes! My wife and I make this at least once a week. You can also freeze the dough and have it ready to roll out whenever you’re in the mood. Enjoy!
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