This pita bread is baked at a lower temperature than other recipes, resulting in a soft, white bread. Before serving, brush with olive oil and lightly toast in a hot skillet with a little olive oil. Serve wedges of pita with dips as a wrap for sandwiches.
1 tablespoon active dry yeast
1 tablespoon sugar
1/2 cup warm water
4 cups bread flour (King Arthur Flour is best)
2 teaspoons salt
1 cup warm water
1 tablespoon olive oil
Dissolve in the yeast and sugar in 1/2 cup of warm water and set aside, covered, for 15 minutes. Dissolve salt in the remaining 1 cup of warm water.
In bowl of stand mixer, add flour. Add yeast mixure and salt water. On low speed with bread hook attachment, mix until a dough forms. Knead for 10 minutes. Add olive oil and continue to knead until all oil is absorbed.
Remove bowl from mixer. Cover dough in bowl with plastic wrap and place another on top of bowl. Place bowl a warm area to rise until doubled in volume, approximately 1 1/2 to 2 hours. Punch down the dough and knead with your hands on a lightly flour-dusted surface for 5 minutes more. Cover and allow dough to rest for 5 minutes.
Preheat oven to 350°F and arrange oven rack to lowest position. Lightly oil two baking sheets.
Divide dough into pieces slightly larger than an egg. Flatten into round disk and roll out on a floured surface into circles with a thickness of 3/8 to 1/4 inch. Place rounds on baking sheet. Prick the bread with tines of a fork in several places.
Bake for 2-3 minutes, then open oven and turn the pitas over and bake for another 2-3 minutes. Remove from oven and place on a tray covered with a clean dishtowel, with another clean towel on top. Continue until all pitas are baked.
When pitas are thoroughly cooled, store in plastic bags in the refrigerator, or freeze.
Before using, lightly toast pita in a lightly oiled frying pan for a few minutes until browned on both sides. Serve warm.