- 1 cup lukewarm water
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 4 cups bread flour
- 2 teaspoons salt
- 1 cup plain yogurt
- 3 tablespoons olive oil
- Place water, yeast and sugar in the bowl of a tabletop mixer. Set aside for 8 minutes to proof. A puffy cloud should form which will prove that the yeast is activated and ready. If this does not happen throw this liquid away and use a new bottle/packet of yeast.
- Add the flour, salt, yogurt and olive oil to the yeast mixer and knead on low speed for 8-10 minutes.
- Place the dough in a well oiled bowl and cover with plastic or with a clean kitchen towel.
- Set aside to rise until doubled in volume.
- At this point the dough is ready to be turned into pita breads.
- It may also be stored in the refrigerator up to 3 days. If storing in the refrigerator, let it come to room temperature when ready to use and follow the rest of the steps.
- Cut the dough into 10-12 equal pieces. Form them into round balls, cover with a kitchen towel and set aside to rest 10-15 minutes. Resting will allow them to be rolled out easier.
- Drizzle some olive oil onto your work surface and rub all over as well as on the rolling pin. This works better than using flour to roll out the bread. It will make for softer pitas.
- Roll each dough ball into a 6-8 inch in diameter circle.
- Cook 1-2 minutes per side on a preheated cast iron pan. Cook over medium-high heat.
- Place each cooked bread in a plate and cover with a kitchen towel to keep warm and moist.
- This bread keeps well stored in a plastic re-sealable bag in the refrigerator or freezer.
This bread is easy to make with or without a tabletop mixer. if you have one it's best to use it for ease. Otherwise, just knead the dough 3-5 extra minutes by hand.