traditional pita breads

Ingredients

• Servings: 1
• 1 package active dry yeast
• 1 1/4 cups warm water (100 to 110 degrees f/40 to 45 degrees c)
• 3 1/2 cups all-purpose flour, or as needed - divided
• 1 1/2 teaspoons salt
• 1/4 cup vegetable shortening

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. stir in as much of the remaining 1 1/2 cup flour as needed.
• turn dough out a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
• preheat oven to 500 degrees f (260 degrees c).
• divide dough into 12 equal portions; flour your hands and roll each piece into a ball. cover dough balls with a kitchen towel and let rest for 10 minutes. flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. place pita breads in a single layer on ungreased baking sheets.
• bake in preheated oven until the pita breads puff up, 3 to 4 minutes. flip breads over with a spatula, return to oven, and bake 2 more minutes. let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.