Pita

🥘 Ingredients

• all-purpose flour 360 g
• instant yeast 2 tsp
• King Arthur Easy Roll Dough Improver (optional) 2 tsp
• granulated sugar 2 tsp
• salt 9 g
• water 227 g
• vegetable oil 25 g

1. 1

   Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all-purpose flour , instant yeast , King Arthur Easy Roll Dough Improver (optional) , granulated sugar , salt , water , vegetable oil , mixing to form a shaggy/rough dough.
2. 2

   Knead the dough, by hand ( 10 minutes ) or by mixer (5 minutes) or by bread machine (set on the dough cycle) until it's smooth.
3. 3

   Place the dough in a lightly greased bowl , and allow it to rest for 1 hour ; it'll become quite puffy, though it may not double in bulk. If you've used a bread machine, simply let the machine complete its cycle.
4. 4

   Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.
5. 5

   Roll two to four of the pieces into 6" circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).
6. 6

   Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes , while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)
7. 7

   Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes ; they should puff up. (If they haven't puffed up, wait a minute or so longer. If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.)
8. 8

   Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes , or until the pitas have browned.
9. 9

   Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.
10. 10

    Store cooled pitas in an airtight container or plastic bag .