PitaBU
Quick Summary: This recipe outlines the process for making fluffy, pocketed pita bread using a pre-fermented sponge for enhanced flavor.
Source: Traditional
>> servings: 2
In the #bowl{} of a #stand mixer{} fitted with a #dough hook{}, combine the @sponge{330%g}, @water{330%g}, @olive oil{54%g}, @granulated sugar{21%g}, and @salt{15%g}. Mix on low speed until combined.
Add the @flour{600%g} and mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for about ~{8%minutes}, or until the dough is smooth and elastic.
Transfer the dough to a lightly oiled #large bowl{}, cover with #plastic wrap{}, and let it rise in a warm place for about ~{1%hour}, or until doubled in size.
Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 8-12 equal pieces and shape each piece into a smooth ball. Cover the balls with a clean #kitchen towel{} and let them rest for ~{20%minutes}.
Preheat a #baking stone{} or #cast iron skillet{} in a 500°F (260°C) oven.
On a floured surface, use a #rolling pin{} to roll each dough ball into a thin circle, about 6-8 inches in diameter.
Carefully place one or two pitas onto the hot baking surface. Bake for ~{2%minutes}, or until the pita puffs up dramatically. Flip and bake for another ~{1%minute}.
Remove from the oven and wrap in a #kitchen towel{} to keep them soft. Repeat with the remaining dough.