When a pita placed in a hot oven, the heat coming at it from every angle, moisture builds up in the middle of the dough, eventually causing a big puff of steam.
You can change flours, like 2 cups of white, or 2 cups of spelt, one white one whole wheat... I like to combine.
Ingredients:
Dry:
1 cup spelt flour
1 cup all purpose flour
1 1/2 teaspoon salt
Wet:
1 cup warm water
1 teaspoon dry yeast
1 teaspoon sugar
How to make:
- Wet: In a measurement cup put the warm water with the sugar and yeast mix it well, leave it aside 2-3 min and mix again
- Dry: In a medium bowl put the flour with a salt and mix
- Pour the yeast water with the flour slowly and start to knead for 5 minutes until the texture is smooth and dough is solid
- Cover the bowl with plastic wrap or kitchen towel and put aside for 2 hours
- After the 2 hours spread some flour on a clean surface and divide the dough to 8-10 balls (leave it 5 min)
- With a roller make a round shape from each ball (one at a time)
- Warm a nonstick pan on a medium high heat
- When the pan is warm put the first pita
- Cook it for 35 seconds on each side
- Throw the pita on an open fire and see how it rises then flip it over for a few seconds and do the next one
