Sort ingredients
danceswchickens
QR Code
Listen
Pdf
In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the water, yeast, and 1 teaspoon of sugar. Let the mixture sit until it’s foamy on top, about 5 minutes.
Add the flour, salt, oil, and yogurt to yeast and mix to combine.
Knead the dough, either in the stand mixer on medium speed or by hand on a clean work surface, adding more flour if needed, until it’s soft and slightly sticky, 7 to 10 minutes.
Transfer the dough to an oiled bowl, cover with a towel or plastic wrap, and let rise until it’s doubled in size, about 2 hours.
Punch down dough, reform into ball, and let rise again for 30 minutes to one hour.
Preheat the oven to 500°F and line two baking sheets with parchment paper.
Turn the dough out onto a clean work surface and divide it into 12 equal balls.
Cover and let rest for 20 minutes.
Roll the balls out into circles that are ¼ to ½-inch thick.
Place them onto the baking sheets an inch apart, then bake, one sheet at a time, until they’re puffy and lightly browned on top. Begin checking at 5 minutes. We bake them for about 8 minutes, rotating the pan after the 5 minute mark if one side of the sheet is puffing up more than the other.
Transfer the pitas to a wire rack to cool.