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Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
Makes 16 pitas (This recipe is easily halved…. When our family makes it, we make 2 in a row and make 32 pitas+ at a time)
- 6 cups flour
- 1 Tablespoon salt
- 2 Tablespoons honey
- 4 teaspoons of yeast (or 2 packets)
- 2-1/2 to 3 cups warm (not hot)water (Divided into 1 cup and remainder)
- 4 Tablespoons olive oil
- Add yeast and sugar to the 1 Cup of water. Stir until dissolved Let bubble for 5 minutes.
- In mixer, add flour, salt and blend. Gradually add the yeast mixture and olive oil.
- Continue to stir in the additional water until the mixture forms a ball (I use my kitchen aid and dough hook)
- Kneed your dough for 10 minutes. (if it is too tacky, add additional flour. If it is too dry, add additional water.)
- Add kneaded dough to a greased bowl and let rise for 90 minutes.
- Preheat oven to 400 degrees. (I add a clay pizza tray into my oven so it is HOT.)
- Punch down your dough and divide into 16 even(ish) balls and let rest for an additional 20 minutes.
- Roll out dough ball to flat 1/8 to 1/4 inch thick. (rolling thinner is better)
- Place 2 of your rolled doughs on the hot surface in the oven for 3-4 minutes. The pitas will puff up. Remove from oven…
That’s it! Although they do take a while to rise, these pitas are well worth it.
This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday