Weeknight Wonder Pita
Simple Ingredients
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Zero Fuss
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Simple Ingredients 〰️ Zero Fuss 〰️
These are the “wait… I made this?” pitas. King Arthur baking hits us with yet another banger in this original recipe here. Minor mods below. Soft, puffy, and done in 7 minutes with pantry staples and zero stress. If you have a rolling pin, you’re officially qualified — that’s as technical as it gets. Anyone can do these. Promise. 🤍🍞
INGREDIENTS
2 teaspoons active dry or instant yeast (or 100g fed sourdough starter)2 teaspoons sugar (or sub pure maple syrup)1 1/2 teaspoons table salt2 tablespoons avacado oil1 cup lukewarm water (for happy dough rising)3 cups all purpose flour
DIRECTIONS
In a large bowl, combine the yeast or starter with the sugar, salt, oil, and water. Stir and mix altogether, kick-starting the fermentation process like a pro.Combine the flour and mix to form a shaggy/rough dough.Knead the dough by hand until it's smooth. It will take a bit of kneading (~5-10 minutes) but be patient yet relentless, slap that dough around!Lightly grease the bowl and the dough ball with avo oil, cover with plastic wrap or a clean dish towel. Place it somewhere "comfortable" like in your oven (off) or microwave (off). Allow it to rest and rise for 1-2 hours (it's very forgiving, hard to overproof). It'll become quite puffy, and nearly double in size.Line or lightly grease your largest baking sheet.Lightly oil an area of your countertop or a large cutting board with avo oil, as a work surface. Divide the dough ball into 8 equal pieces. Use a kitchen scale to measure equal 1/8ths if you're being serious about it. Cover 4 of the pieces with plastic wrap (keeping them soft). Prep to roll out the other 4.Roll four of the pieces into 6" circles. This is your first batch for the oven. Place all four discs on your lined/greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F.Roll out the next batch of 4 while the first batch bakes.Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up right towards the end. If they haven't puffed up, wait a minute or so longer. If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2-3 minutes, or until the pitas have browned.Remove the pitas from the oven, wrap them in a clean dishtowel to keep them soft, and repeat with the remaining dough. Serve wrapped in the towel, in a bread basket.Store cooled pitas in an airtight container or silicone bag.