Pita

Serves	Total Time
8	1.53 hours

Ingredients

360 g all-purpose flour
2 tsp instant yeast
2 tsp King Arthur Easy Roll Dough Improver (optional)
2 tsp granulated sugar
9 g salt
227 g water
25 g vegetable oil

Cookware

1 bowl
1 baking sheet
1 clean dishtowel
1 airtight container or plastic bag

Instructions

Step 1

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all-purpose flour, instant yeast, King Arthur Easy Roll Dough Improver (optional), granulated sugar, salt, water, vegetable oil, mixing to form a shaggy/rough dough.

Step 2

Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (set on the dough cycle) until it's smooth.

Step 3

Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. If you've used a bread machine, simply let the machine complete its cycle.

Step 4

Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.

Step 5

Roll two to four of the pieces into 6" circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).

Step 6

Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)

Step 7

Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up. (If they haven't puffed up, wait a minute or so longer. If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.)

Step 8

Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.

Step 9

Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.