Puffed Pocket Pita Baked on a Hot Tray

What you need

• 375 g (3 cups) all-purpose flour, plus extra for dusting
• 2 tsp active dry yeast
• 1 1/2 tsp sugar
• 300 ml (1 1/4 cups) lukewarm water
• 1 1/2 tsp salt
• 2 tbsp olive oil, plus a little for the bowl

Method

Restated from the original video

1. 1

   Stir the yeast and 1 tsp of the sugar into 60 ml of the lukewarm water. Leave until foamy, 5-10 min. If nothing happens, the yeast is dead.

2. 2

   In a large bowl, mix the flour, salt and remaining sugar.

3. 3

   Add the yeast mixture and the rest of the water and stir into a shaggy dough.

4. 4

   Add the olive oil and knead on a lightly floured counter until smooth and springy, about 10 min. Dust with a little more flour only if it sticks badly.

5. 5

   Put the dough in an oiled bowl, cover and leave somewhere warm until doubled, 1 1/2-2 hours.

6. 6

   Press the air out of the dough and divide it into 10 equal pieces. Roll each into a tight ball.

7. 7

   Cover the balls with a damp cloth and rest them for 20 min.

8. 8

   Meanwhile, set a heavy baking tray on the middle rack and preheat the oven to 250 °C (480 °F) for at least 20 min.

9. 9

   On a floured counter, roll each ball into a round about 15 cm (6 in) across and 5 mm (1/4 in) thick. Keep the thickness even or no pocket will form.

10. 10

    Lay 2-3 rounds on the hot tray and bake until they balloon and show a few pale golden spots, 4-5 min.

11. 11

    Move the baked pitas to a rack and cover them with a clean towel so they stay soft. Bake the rest the same way.

12. 12

    Cut across the top of a pita to open the pocket and fill as you like.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.