Ingredients
Method
- In a medium bowl add the yeast and sugar to the water, mix and let it sit for 5 minutes.
- Then add in the flour and the salt and mix until a patchy dough forms. Knead the dough, sprinkling in more flour as needed, until a smooth dough if formed.
- Method 1: Divide the dough into 10-12 portions and shape into balls. Rest for a couple minutes, then roll out into ovals, about 1/6 inch thin. Place on a lightly floured surface, cover and let them rise for at least one hour, it may take more time. They should have doubled in thickness.
- Method 2: Let the dough rise for 1-2 hours, until doubled in size. Once risen, divide into 10-12 portions and shape into balls. Roll out on a lightly floured surface so the dough doesn't stick. Roll out thin, about 1/6 of an inch.
- Heat a cast iron pan on a medium high flame. Once hot reduce the flame to medium and carefully transfer 1-2 pitas at a time to the hot pan. Let them cook on one side until bubbles form on the top. This should take a minute. If it takes longer your pan isn't hot enough. Once bubbles form, carefully flip the pitas using a spatula. Cook for about 2 minutes, then flip over again to let the other side toast. It should start puffing up almost immediately. If the pita doesn't puff up on it's own, lightly press it with your spatula or with a kitchen towel and it should puff.
Notes
Make it whole wheat. You can make this whole wheat by using 1 cup whole wheat flour and 1 cup plain flour.
Bake them. I find this process a little tedious, especially with 2 kids that are always in the kitchen with me. You can bake these in the oven at 475 F. Place your cast iron pan in the oven to heat it, then carefully put 2-3 pitas on the pan at at time, and bake for two minutes. Then carefully flip using a tong and bake for another minute, or until they puff up. You have to work in smaller batches, but the pita does puff up better in the oven.
My pita didn't rise. The stove top method can sometimes result in some of your pitas not puffing up completely, but if they don't puff up at all that could mean that you didn't roll the pitas out thin enough. Thick dough prevents the pocket from forming.
My pitas are dense. This could be caused by three things.
For one, your yeast may have been stale/dead, causing the dough to remain dense. The pitas may have been rolled too thick, therefor making them too heavy to form a pocket and evenly cook in the center. Or lastly, you may have not waited long enough for them to rise once you rolled them out. I give 1 hour as an approximate time, it may take longer to rise in the winter, or if you live in a dry climate.