Homemade Pita Bread

I was first introduced to pita bread by my friend Dave when he introduced me to how wonderful hummus is. I later spotted a recipe over on Delightful Country Cookin' for Homemade Pita Bread. The recipe looked very simple- having only 6 ingredients!

Who doesn't like fresh baked bread?

I mean really?

That's right. Everyone loves fresh baked bread.

And this recipe couldn't be easier! Plus! It goes with just about anything!!!

You can tear it up and enjoy it with your favorite hummus....

Or you can stuff it with Chicken Tagine

Or you can cover it with pizza sauce, some cheese and your favorite toppings and bake in a 350 degree oven for about 10 minutes and have a mini pizza.

Or stuff it with those pizza ingredients and bake and have a calzone!

The possibilities are endless!!

Homemade Pita Bread

2 1/4 tsp. yeast

1 1/2 c. warm water

1 tbl. sugar

4 c. all purpose flour

2 tbl. olive oil

1 tsp. salt

Dissolve your yeast and sugar in only 1 cup of the warm water. Allow the yeast to bubble up for a few minutes.

Put the last three ingredients in the bowl of a stand mixer.

Add the yeast mixture to the bowl and knead with a dough hook for about 10 minutes. The dough will probably be a bit dry, so add some more of that water, 1 tbl at a time until a nice sticky-to-the-touch dough forms.

Put the dough into a lightly oiled bowl and cover and let rise in a warm place until doubled. This part can take anywhere from 1 hour to 2 hours- so be patient!

Once the dough has risen, shape it into 10 even sized balls and roll each ball into a 6-7 inch circle. Let the cirlces rest for 10-15 minutes while you preheat your oven.

Preheat the oven with a cookie sheet inside at 500 degrees. Be careful if you usually use nonstick cookie sheets, as some of them aren't designed to handle that high of a temperature!

Take the cookie sheet out of the oven and put some parchment on it to prevent sticking, then 2 or 3 dough circles or whatever fits. Bake for 3 to 6 minutes or until the circles have puffed up and turned golden. Let cool on a rack or towel. Don't stack them immediately or they can turn soggy because they are still hot and will just steam.

Enjoy!

I have linked up this recipe at:

• 
  
  Just Something I Whipped Up at The Girl Creative 
• 
  
  Saturday Blog Showcase at All That Splatters
• 
  
  Made By You Monday at Skip To My Lou
• 
  
  Mouthwatering Monday at A Southern Fairytale
• 
  
  Market Yourself Mondays at Sumo's Sweet Stuff
• 
  
  Made It Monday at The Persimmon Porch
• 
  
  Motivate Me Monday at Keeping It Simple
• 
  
  Tasty Tuesday at Balancing Beauty and Bedlam
• 
  
  Tuesdays At The Table at All The Small Stuff
• 
  
  Tempt My Tummy Tuesday at Blessed With Grace
• Tuesday Tastes at Crazy Daisy