3 cups all-purpose flour, plus more for dusting
1/4 ounce (7g) package active dry yeast
1 1/4 teaspoons kosher salt
1 teaspoon granulated sugar
1 1/2 cups lukewarm water
Olive oil, for drizzling
Cooking Channel User
With King Arthur APF I had to add in another 1/2 cup since this dough was so loose. I do know that the flour is different in Lebanon and the Middle East and it takes a lot more water to hydrate it… just something to keep in mind! Regardless, with that addition the pitas came out perfectly. The key to getting them super thin is to roll the 72 gram balls out to 7”, then put them aside to rest for 10-20 minutes, and roll them again to 10”, and only bake them for maybe a minute, 2 max, else you end up with really big crackers like I did! Another thing I’m going to try is cold bulk fermentation in the fridge overnight.<br /><br />It is also very important to only use active dry yeast, not instant yeast, else it will be missing that delicious pita flavor.<br /><br />I deducted 1 star for the lack of these hints on this recipe and I hope that my hints help you, dear reader, attain the perfect pita bread!
See All ReviewsGet our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …