This easy dish is for sure going to be a regular in your kitchen

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Pita bread is ideal for a quick snack with hummus, a sandwich on the go or a home for some tasty falafel. The possibilities for what to put inside are nearly endless, but what’s sure to make any pita meal the best it can be is real, homemade pita bread.
Definitely keep a close eye on these in the oven, and keep in mind that they are not going to turn golden brown like most breads; instead, they’re going to be very pale with just a few spots of brown. If you feel a little intimidated, cook them one at a time. Because they only bake for three minutes, it’s not a huge time suck.
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Cooktop Cove
Perfect pita bread
4
1 hour 20 minutes
4 minutes
1 hour 24 minutes
1/2 cup warm water
1 teaspoon active dry yeast
1/2 teaspoon sugar
2 tablespoons whole wheat flour
1 1/4 cups unbleached all-purpose flour, separated
1/2 teaspoon salt
1 tablespoon olive oil
In a medium glass mixing bowl, combine the warm water and active dry yeast.
Whisk in the sugar, whole wheat flour and 2 tablespoons of the all-purpose flour.
Add 3/4 cup of the remaining all-purpose flour, the salt and the olive oil, and mix until a shaggy dough forms.
Sprinkle a work surface with some of the remaining flour, turn out the dough, and knead until smooth, about 3 minutes.
Cover with an upside-down bowl, set aside for 10 minutes, and knead for an additional 2 to 3 minutes.
Form the dough into a ball, return it to the mixing bowl greased with the oil, cover with plastic wrap, and set aside in a warm place for 1 hour.
Heat the oven to 475 F, with a baking sheet positioned at the bottom of the oven.
Pull the dough away from the edges of the bowl and divide it into 4 pieces. Shape each into a small disk, and roll out until about 1/8 inch thick.
Carefully transfer to the baking dish and bake 2 minutes (until puffed up) before flipping over to bake 2 additional minutes.
Transfer the bread to a basket and cover with a kitchen towel so the pita stays soft. Serve warm.
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