SIMPLE PITA BREAD
A Multipurpose Vessel
INGREDIENTS
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Water
2 tsp active dry yeast
½ tsp sugar
3 cups AP flour
up to 2 tsp salt
2 tbs extra virgin olive oil + a drizzle for the bowl
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GUIDANCE
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1. Make the sponge: a sponge is a pre-ferment that develops flavour and crust for the pita. In a large bowl add 1 cup of lukewarm water and stir in yeast and sugar until dissolved. Whisk ½ cup flour into the mixture and place the bowl uncovered in a warm place for 15 or so minutes. The mixture should appear bubbly.
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2. Form the dough: Add the salt, olive oil and most of the remaining flour (reserve ½ cup flour as bench flour). Combine the mixture to a shaggy mass, dust with flour as necessary and knead the mixture in the bowl to incorporate all the contents into one mass.
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3. Knead the dough: Dust a clean surface with a slight amount of flour and turn the dough onto the surface. Knead the dough lightly until smooth. Cover the dough with a bowl and let it rest for 10 minutes. Knead the dough once more for a couple minutes, dusting ever so slightly with flour only as necessary.
4. Rise the dough: Lightly coat a clean mixing bowl with extra virgin olive oil and put the dough into the bowl. Turn the dough to coat all the surface with the oil in the bowl. Cover the bowl tightly with plastic wrap and then cover with a kitchen towel and place it in a warm place. The dough should rest undisturbed for 1 - 2 hours until it has risen, double its original size.
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5. Divide the dough: Deflate the risen dough and turn onto a clean surface. Divide the dough into 8 equal pieces and shape them into balls. Cover and let rest for 10 minutes.
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6. Shape the pita: Use a floured rolling pin to roll the dough balls into circles about 10 inches wide. Lift the dough frequently as you roll to prevent sticking and sprinkle flour ever so slightly as needed. Repeat with the other pieces of dough keeping the resting dough under the cover of a towel.
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7. Bake the pita: Heat the oven to 500 F and place a baking tray or cast iron to heat on the muddle rack. heat the pita on the pan or cast iron on top a piece of parchment if you please. Do not overcrowd the pan, cook for 2 - 5 minutes being attentive once or twice in between. When finished, remove from the oven and cover with a clean towel wile other pitas bake.
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8. Stovetop method: Heat a cast iron over a high heat and coat every so slightly with a bit of oil. When ready, place the pita into the pan and cook until bubbles begin to form (about 30 seconds), flip pita and cook for 1 - 2 minutes until golden. Cover finished pita with a clean towel.