Pita Bread

Pita/Flatbread Dough

500 grams 00 flour

50 grams durum semolina

35 grams sugar

10 grams salt

7.5 grams dry active yeast 

10 grams olive oil

350 grams water about 105 degrees

Instructions

 Disperse the yeast in the water.  Be sure yeast is dissolved before proceeding

In a mixer fitted with dough hook add all remaining dry ingredients(add salt last), add olive oil, slowly add water and mix until a dough forms. Knead for 5-8 minutes or until smooth and elastic. Place, covered, in a greased bowl for 1 hour until doubled in size. If necessary you can hold this in the fridge overnight at this point.

Heat oven to 475°F. On the bottom shelf of the oven place a pizza stone or baking steel or heavy baking sheet. Punch down the dough and divide into 12 equal pieces, rolling them into balls. Place the dough balls under a damp towel and let them rest for about 10 minutes.

Dust a cutting board with flour, and remove one ball of dough at a time, rolling it out into a 6 inch circle.

Bake the pitas in small batches in the over, it should take about 2 minutes on the first side and 1 minute on the other side. They will puff up while cooking.

When the come out of the oven keep them in a napkin covered basket to keep them warm.