Pita Bread — SUGAH by Tanya

So I started to bake about a year ago and i’ve made things i’ve never knew I could make. I love to experiment with cooking and baking and bread has been on the top of my list for a couple months now. I specifically wanted to make pita bread and today was the day i attempted it!

A couple months ago I went to Israel and it was AMAZING! The atmosphere, people and especially the food. Practically every meal I got came with pita bread and hummus. Now this wasn’t just any old thin hard pita i’m used to getting from sub shops. This was warm, thick, fluffy cloud like pita and I have been thinking about it ever since I came home. I figured that if i couldn't find anything similar than I would just try to make my own. It wasn’t hard at all and it actually came out pretty exact and perfect! I whipped up some home made hummus to dip my bread into and had it for lunch. Also if you haven’t had homemade hummus then you need to, its life changing (I also have a recipe for that)!

Here is the recipe: (I followed an Israeli pita bread recipe so I had to convert the measurements, I also used a food scale!)

-1.1 pounds of flour

-5 grams of dry yeast

-1 tsp salt

-1 tsp sugar

-1/2 tsp baking powder

-300 grams of warm water

*These measurements make about 4 large pita breads.

-Step 1 - Put all ingredients into a large bowl with water being the last to go in. Mix well with your hands and knead the dough until everything is incorporated together. It took me about 4 minuted of kneading. Finish it by rolling the dough into a ball.

-Step 2 - Rub a little olive oil on the dough and the bottom of the bowl. Cover the dough with a plate and then a kitchen towel. Let the dough ret for about two hours.

-Step 3 - Once risen, cut the dough and roll into balls. I measured out about 200 grams of dough for each. Cover with a towel and let rest another 10 minutes

-Step 4 - Preheat oven to 480 degrees fahrenheit. Flip your baking sheet upside down and leave it in the oven to heat up.

-Step 5 - Flatten each dough ball out with your hands. Once desired size, place them on your upside down baking sheet. DO NOT at any oil, the dough will not stick.

-Step 6 - Bake for 5-7 minutes. Take out right after they rise. Leaving them in will cause them to become hard and dried out. Let rest for 10 minutes and then they are ready to eat!