PITA BREAD

Here's a quick little recipe for pita bread. No, it doesn't look like the kind you get at the market. It's more like those new flat breads that all the big bakeries are making now. It's easier to make this by hand rather than a stand mixer because I find it takes more flour in the mixer, which makes for a heavier rather than light bread. I filled this one with ham and cheese and red onions and arugula tossed with a teeny bit of olive oil and red pepper flakes.. This recipe makes about 6-4"breads.

2 Tsp active dry yeast
1 Cup warm water (100 degrees)
1 Pinch of sugar
2-1/4 Cups all purpose or bread flour, plus a little more for kneading
1 Tsp salt
2 Tbsp Canola oil

In a small bowl, mix yeast, water and sugar and set aside till foamy.
In a large mixing bowl, add the flour and salt and whisk together.
Add the oil and the yeast mixture and mix till combined.
Turn the (sticky) dough out onto a lightly floured surface and knead in small amounts of additional flour (a tablespoon at a time) until the dough is smooth and tacky, but not sticky. I use the implement in the photo below (can't think of what it's called)to knead it for the first few minutes as the dough is quite sticky.
Keep the surface floured. Knead about 5-8 minutes. Let it rest while you grease a baking sheet.
Divide dough into six equal pieces (or if you prefer thicker pita, then divide into 5 pieces)

Roll each portion into a ball and place on the baking sheet covered with plastic wrap and let rise for about an hour or until they've about doubled in size. (I usually rise bread in the oven with the oven light on; it seems to be just the right warmth needed for rising in my kitchen)

Preheat the oven to 450. (If you're rising in the oven remember to remove the rising dough balls before turning on the oven for preheat)

Without removing the dough balls from the baking sheet, flour your fingers lightly and flatten them by pressing them out from the center to your desired thinness.

Bake for 12 minutes (check after 10 minutes) until they've puffed and turned golden on top.When ready to eat, slice them in half and then carefully open each half with a small knife to insert filling.