- Dissolve the yeast in 1⁄2 cup of warm water. Add the sugar and stir until dissolved. Let sit for 10 – 15 minutes until the mixture becomes frothy.
- Combine the flour and salt in a large bowl.
- Make a small depression in the middle of the flour and pour the yeast-water mixture into it.
- Slowly add 1 cup of warm water and stir with a wooden spoon or a rubber spatula until elastic.
- Place the dough on a floured surface and knead for 10 – 15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
- Coat a large bowl with vegetable oil and place the dough into the bowl. Turn the dough upside down so all of the dough is coated.
- Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
- Once doubled, roll out into a rope, and pinch off 10 – 12 small pieces. Place the balls on a floured surface. Let sit covered for 10 minutes.
- Heat the oven to 500°F/260°C and make sure the rack is at the very bottom of the oven. Be sure to also heat your baking sheet.
- Roll out each ball of dough with a rolling pin into circles. Each circle should be about 5 – 6 inches across and 1⁄4 inch thick.
- Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 more minutes.
- Remove each pita with a spatula from the baking sheet and place on a wire rack.
- While still warm, take a spatula and gently push down on each puff. When they are completely
cool, place them in storage bags.
- Pita bread can be stored for up to 1 week in a pantry or bread box, and up to 1 month in the freezer. Be sure to use freezer bags when storing in the freezer.
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