Pita Bread

I know, "authentic" pita bread doesn't actually have the delightful pocket in the middle that we all know and love, and I was perfectly happy making non-pocketed pitas, but after accidentally leaving the pizza stone in the oven a few weeks ago while I was preheating it for some pita, I decided to try cooking these on the hot stone and, voila - pitas with pockets!

This recipe is based on one from my all time favorite bread book 100 Great Breads by Paul Hollywood. When cooked on the pizza stone these come out with a great chewy texture and pocket that is perfect for stuffing with anything you can think of, or just dipping into greek yogurt like my husband and I enjoy these.

Pita Bread

2 cups bread flour

1/2 tablespoon salt

2 tablespoons sugar

1 tablespoon olive oil

1 tablespoon yeast

1/2 - 3/4 cups warm water

Combine all ingredients in a bowl and mix until combined. Using the dough hook of an electric mixer, knead dough for 3-4 minutes, adding additional flour as necessary to make sure the dough is elastic and no longer sticky. Place in a warm spot and let rise for about an hour. Preheat oven to 475 and place a pizza stone one position from the bottom.

Cut dough into 3 or 4 pieces, depending on the size pitas you want, and roll each one to about 1/4 inch thickness. Place dough pieces directly on the preheated stone. Bake for 4-5 minutes on the first side, then flip and bake another 3-4 minutes. Remove and cool on a wire rack for 5-10 minutes.

And I promise, my husband and I really do cook things other than carbs...hopefully we'll be posting some more recipes soon!