Produces 15-18 cute Pita pockets
Ingredients:
100g Lukewarm Water (90-100F)
40g Greek Yogurt
15g Honey
20g Olive Oil
3g Active Dry Yeast
200g Bread Flour
4g Salt
Instructions:
1. Combine lukewarm water, Greek yogurt, honey, olive oil, active dry yeast, bread flour, and salt in the bowl of a stand mixer. Use the dough hook attachment and mix on low speed until the dough forms. If a stand mixer is not available, mix the ingredients in a large bowl manually or with a wooden spoon. (Alternatively, activate the yeast first by mixing warm water, honey, and yeast in a small bowl. Let it sit for 5-10 minutes until frothy, then add it to the remaining ingredients.)
2. Gradually increase the mixer speed to medium after the dough starts to form and knead for around 5-7 minutes until the dough is smooth and stretchy. If kneading by hand, transfer the dough to a lightly floured surface and knead for about 10 minutes.
3. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for approximately 1 hour or until doubled in size.
4. While the dough is rising, cut parchment paper into 4-inch squares or your desired size.
5. Preheat the oven to 500F with a baking sheet inside to warm up.
6. Once the dough has doubled, punch it down and divide it into 15-18 equal pieces, each weighing about 20g. Shape each piece into a ball and then flatten into a round shape, approximately 1/4 inch thick. Put each round on a pre-cut parchment square.
7. Carefully take out the hot baking sheet from the oven and place the parchment squares with the dough rounds on it. Quickly return it to the oven.
8. Bake the pitas for about 3 minutes until they puff up and start turning golden brown.
9. Take the pitas out of the oven and let them cool on a wire rack. Serve them warm or at room temperature.
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Don’t forget to try my “Falafel” recipe alongside these pita breads! Watch it here: https://youtu.be/4QoEyTACaos
Source: YouTube/Sip and App
