Inspired by Tyler Florence's recipe
1/2 tbsp active dry yeast
1 tsp sugar
3/4 cup warm water
1/2 tsp salt
280g bread flour
1 tsp olive oil
- Put yeast, sugar and warm water in a small bowl and whisk until combined. Let it stand until foamy. Stir in salt and olive oil.
- Pour yeast mixture into the bowl of an electric mixer with the dough hook attached. Turn mixer on to low speed and add in flour gradually. Mix for about 5 - 6 minutes until the dough becomes smooth and elastic.
- Rub the inside of a large bowl with olive oil. Roll the dough around the bowl to coat it with oil, then place in the bowl. Cover and leave to rise until doubled in size (it will take about 1 - 1 1/2 hours).
- Place a pizza stone in the oven. Preheat the oven (and stone) to 170 deg C.
- Punch down the dough. Divide the dough into balls and keep them lightly floured and covered. Allow the balls of dough to rest for 15 minutes.
- Using a rolling pin, roll each dough ball into a circle about 4mm thick. Cover the discs as you roll them out.
- Put the pita rounds on the hot pizza stone and bake for about 4 minutes or until bread puffs up like a balloon and is light golden.
- Remove bread from the oven and cool them on a rack.
- The bread will deflate once they are cool, leaving a pocket in the centre. To keep bread soft, wrap them in a kitchen towel.
- Serve with dips, eg. Eggplant dip