Sorta pita

This makes about 4 decent sized pitas.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, add the warm water, sugar, and yeast. Let it stand for around 10 minutes to proof your yeast.

Step 2

Add about half of the flour to the yeast mixture. Add the salt and make sure it goes on top of the flour, as to not come in direct contact with the yeast.

Step 3

Combine the yeast mixture, salt, and half the flour using a stand mixer or spatula of some sort.

Step 4

Add in the yogurt, olive oil, and rest of the flour. Combine everything until it comes together. Knead the dough on an oiled or floured surface OR using your stand mixer.

Step 5

Once the dough looks soft and a little sticky. Transfer it to an oiled bowl to let rise until doubled in size. This should take at least an hour. Putting it in a warm spot will speed up the process, but make sure it’s not too hot.

Step 6

Preheat the oven to 500F. Like a baking sheet with parchment paper.

Step 7

After the dough has risen, cut it into 4 equal pieces. Let these rise for about another half hour. Make sure to cover them with plastic wrap or a tea towel so they don’t dry out.

Step 8

After the second proof (rise), roll the dough out into a circular shape. Maybe 1/4 inch thick. Remember it will rise in the oven.

Step 9

When you have 4 rolled out pieces of dough, place them on the parchment paper lined baking sheet. Bake them in the preheated oven starting with 3 minutes. After 3 minutes check them to make sure they aren’t burning. Keep setting around 3 minute timers to check on the pita. If your oven baked uneven, flip the baking sheet around halfway through (5 ish minutes). The pita should be fully cooked and starting to golden/brown after 6-8 minutes.

Step 10

Once they’re out of the oven, put the pita on a metal wire cooling rack.

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