Place warm water, sugar and yeast in bowl. Let set for 2-3 minutes to allow yeast to activate. Then add the remaining ingredients and mix on medium speed for 10 minutes. If mixing by hand continue mixing for an additional 5 minutes. Dough will be soft and elastic.

Cover bowl and place in a warm place. Allow dough to double in size. Gently punch down dough and divide into 8 pieces.

On a floured surface or by using your DoughEZ mat, roll each piece into a ball and flatten slightly. Cover all dough balls and let rest while preheating the oven. Warm empty baking sheets in the oven at time of preheat.

Return individual dough balls to your DoughEZ mat.

Roll each out into 6” circles. Dust them lightly with flour and place them on warmed baking sheets.

Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time).

Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.


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