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A pita-pocket full of sunshine; so fluffy, fresh, and divine π«
It may take a little time but it is worth EVERY bite π€€
π’π§π π«πππ’ππ§ππ¬:
1-1/4 c warm water
2 tsp granulated sugar
1 packet yeast (2-1/4 tsp)
3 cup all purpose flour
1 Tbsp olive oil
1 tsp salt
π¦πππ‘π¨π:
β’ Add warm water to stand mixer, along with 1 packet of yeast and 2 tsp of granulated sugar. Allow to rest for 10 minutes.
β’ Once foamy, add 1 cup of flour, olive oil, salt, and stir with a wooden spoon. Slowly add remaining flour until a shaggy dough is formed. Knead for 10 minutes in stand mixer until the dough comes together and is smooth.
β’ Cover the dough with a damp kitchen towel. Allow dough to rise in a warm, dark place, until it has doubled in size for 45min-1 hour.
β’ Punch dough down and separate into 8-10 pieces. Using hands, tuck in the sides and roll into an even ball, covering the pieces with a damp kitchen towel as you work. Allow dough to rest for 10 minutes.
β’ Preheat oven to 450ΒΊF. After dough has rested, use a rolling pin to roll out dough on a floured surface as evenly as possible. Transfer rolled out pita onto a non-stick baking pan.
β’ Bake for 5-7 minutes.
β’ Serve warm and enjoy!
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