Pita is actually a very straightforward bread dough: water, flour, yeast, salt, and that’s about it. What makes it puff so impressively is the dual action of water turning to steam and the yeast becoming hyperactive when both are hit with the heat from the oven or stovetop. The pita has been rolled so thin that this action forces the top and the bottom of the dough to separate and balloon outwards.
Ingredients
1 tablespoon instant dry yeast or active dry yeast
2 1/2 cups warm water
1/4 teaspoon sugar
6 cups all-purpose flour
1 1/2 teaspoon salt
3 tablespoons olive oil
Instructions
In the bowl combine the yeast, water, sugar, and 1/2 cup of the flour to form a sponge. Let the sponge rest for 10 minutes. Mix in the salt and 2 tablespoons of the olive oil.
Add the remaining 3 cups of flour a little at a time until the dough forms a nice ball. Knead on a medium speed for 5 minutes. It should get nice and smooth, shiny, and elastic.
Use the remaining 1 tablespoon of olive oil to oil a large bowl. Roll the dough in the oil, put it in the bowl, cover with a towel and let rise for 2 hours.
Divide the dough into 12 pieces. Roll into 8-inch rounds. Heat a tawa and place the roti in extreme hot tawa . It will puffed automatically.
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