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If you've never tried pita bread, then you're missing out! Pita bread originates in the Middle East and is well known for its round shape that can be made into a pocket. In many Middle Eastern countries and cultures, pita bread is eaten with hummus, shawarma, falafel and a number of other regional delicacies. The bread can also be used to make a quick sandwich by placing your favorite condiments inside, instead of between two pieces of bread.
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Recipe makes: about 8-12 pitas, depending on how you shape them By Hand: In a large bowl, combine all of the ingredients except for 1/4 of the flour. Then, with a wooden spoon or your hand, mix until the flour is moistened and knead the dough in the bowl until it comes together. Sprinkle a bit more of the flour on the counter or a cutting board and place the dough on it. Knead the dough for about 5 minutes, adding as little flour as possible. The dough should be very sticky. Then, cover it in the bowl and allow it to rest for about 5-20 minutes until it is not as sticky. After you have waited until the dough is less sticky, knead the dough for another 5 to 10 minutes until it is soft, smooth and just a little sticky to the touch. If needed, add a bit of flour or water.
Next, let the dough rise. Using an oiled spatula or dough scraper, scrape the dough into a large bowl that has been lightly greased with cooking spray or oil. Press the dough down and lightly spray or oil the top of it. Cover the container with plastic wrap and wait until the dough rises to double its height. Refrigerate the dough overnight or up to 3 days, checking it every hour for the first four hours and pressing it down if it starts to rise.
When the pitas are done, transfer them to a clean towel. Before serving, you can reheat the pita for about 30 seconds so they are warm.
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