Homemade Pita Bread

Once you try this recipe, you will NEVER go back to buying store bought pita bread again! I love Mediterranean food and have recently tried to make more of it from scratch. I'm trying to expand my horizons with cooking and am trying to make foods from all different parts of the world because I know how important it is to learn about other cultures. Growing up, I knew a lot about kosher and American foods, but I didn't know much about Mexican, Mediterranean, Asian, or Indian cuisine. Not only do I find it so fun to try new recipes, I find it much more enjoyable to explore other parts of the world for my own growth purposes! I want the whole world to know about Jewish cooking, so It's important for me to learn about other styles of cooking as well!

Why are these Pitas so good?

The key to making these pita breads so pocket-y and delicate is the kneading process! You want to make sure that you knead these puppies only for a couple minutes, but with all the power you have. Basically, I'm gonna need you to become Hercules for about 5-8 minutes!

The reason kneading is so important is because it is allows gluten to develop. Gluten is what makes breads light, fluffy, and airy. Gluten is so incredibly sensitive that it basically needs a tissue in its hand at all times. With no kneading, gluten doesn't get exposed to oxygen, leaving the dough to become dense and flat. With too much kneading, the gluten gets overexposed to oxygen, making it flat and dense with a hard exterior. This recipe requires about only 5-8 minutes of kneading because if it's kneaded properly in that time period, it gets just the right amount of proper release!

Another thing to note is proper water temp for the yeast. You want your water to be warm but not boiling because the hot water will actually kill the yeast, which in turn will not produce an airy dough. In case you're a normal person like me who doesn't own a thermometer to measure the temp of your water, you want it to be a little bit hotter than lukewarm. If it hurts to put your finger in the water, that thing is too hot! We want this water temp to be the 3rd Hemsworth level of hotness. Definitely above average, but not as hot Liam and Chris.

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Ingredients (makes 8 pitas):

• 1 C warm water (not boiling people, warm!)

• 2 tsp active dry yeast

• 2 1/2 C AP flour

• 1 tbsp olive oil

• 1/2 tsp salt

Directions:

1. In a large bowl or stand mixer, combine water and yeast and let proof 5-10 mins, or until yeast starts to foam

2. Add in flour, oil, and salt with a wood spoon or spatula

3. If using stand mixer, let knead on medium speed for 6 mins. Then remove from bowl and knead with hands for about 1 minute

4. If not using a stand mixer, continue until dough starts to form in bowl. Then, flour your surface and knead with hands for about 5-8 minutes. Make sure you really stretch and spread the dough to try and get that gluten activated!

5. Once fully kneaded, oil a bowl and place dough in bowl. Cover with a towel and allow dough to proof for an hour or until dough has doubled in size

6. Once an hour has passed, take dough out and separate into 8 pieces

7. Roll each dough ball out until you it becomes long, circular, and flat. Repeat with all 8 pitas

8. Place a skillet on stove over medium heat and let it warm up for about 5 minutes

9. When heated, cook each pita for about 25-30 seconds on each side, or until bubbles start to form

10. Top with fresh or dried parsley and fresh hummus!