Greek Pita Bread

Makes: 16 Pita

Time: 2 1/2 hours
Wooden Spoon

In a mixing bowl, combine:

2 cups warm water

2 scant Tbsp yeast

After the yeast has been activated, add:

2 tsp salt

2 tsp olive oil

2 1/2 cups all-purpose flour

Beat well to develop gluten. To make a stiff dough, gradually add:

2 cups flour

Place dough in a greased bowl to rise. Turn over once to coat. Cover and let rise until doubled - 45 to 60 minutes.

Punch dough down and divide into 16 balls. Let rest 10 minutes.

On a lightly floured surface, gently flatten each ball with your hand, then roll out into a 5-6 inch circle. They should be about 1/8" thick. (I discovered that they puff a little better if they are a little thicker.)

Place the rolled out pita on a greased parchment paper to rise for 15-20 minutes.

Preheat oven to 500 (or as hot as it will go) and place baking sheets in the oven to preheat.

When the oven is hot, remove the baking sheets, dust with flour, cut the parchment paper so you can flip each pita upside down onto the sheet and peel off the parchment paper.

Place the baking sheet on the lowest rack in the oven for 3 minutes. Repeat the process with the 2nd baking sheet, then move the first sheet up to the next shelf and place the 2nd sheet on the bottom rack. Set the timer for 3 more minutes.

Remove the pita bread when it is starting to brown, but still soft - it may need up to 2 minutes more.

Place the pita bread on a towel and cover them until cool.

Store in a plastic bag.