1 cup warm water
1 teaspoon yeast
½ teaspoon sugar
2 2/3 cups all-purpose flour, plus more for dusting
½ tablespoon kosher salt
2 tablespoons extra virgin olive oil, plus 1 tablespoon for brushing pitas and ½ teaspoon for greasing the bowl
Preparation Directions
Measure the water and add the yeast and sugar and mix. Let sit for about 5 minutes, or until it gets foamy on top. It will not look like a typical thick proofed yeast mixture.
Place the flour and salt into a mixing bowl and stir. Add the oil and yeast mixture. Use the dough hook on low to mix the ingredients together, stopping to scrape the sides a few times. Turn the speed up to medium-low and knead for about four minutes, stopping to scrape down the hook after 2 minutes. If the dough is sticking to the sides of the bowl, sprinkling in a little flour.
Gather the dough into a ball and add the ½ teaspoon olive oil to the bowl and rub around the bowl and the dough. Cover with plastic and let sit on the counter for 35 minutes.
Cover 2 cookie sheets with parchment paper and dust lightly with flour. Divide the dough into 8 equal pieces. Dust a large piece of parchment paper with some flour. Form each piece into a ball, sprinkle with a little flour and then roll out until the dough is about 6 inches in diameter. Sprinkle on more flour if the rolling pin is sticking to the dough. The pitas will shrink a bit, but you will stretch them again before grilling. Divide between the two cookie sheets.
Use a brush to brush both sides of the dough. Heat your grill until between 650°F and 700°F. Lift one dough circle and stretch it a bit before placing on the grill. Repeat with the other pieces of dough. Cover the grill and let sit for about 2 minutes, open the grill and turn over the pitas. Grill for another 1 to two minutes. Do not let them burn.
