- In a large bowl, mix the fresh yeast with the lukewarm water (use a wooden spoon for mixing because metal utensils may react with the yeast) and allow it to sit for 5 or 6 minutes.
- In a medium bowl, blend the flour and the salt.
- After the yeast has sat for the appropriate time, add the extra-virgin olive oil and stir (again, using a wooden spoon).
- In small increments, stir the flour and salt mixture into the yeast and olive oil mixture.
- Knead the dough in the bowl with a wooden spoon until it is soft.
- Knead the dough on a floured surface for several minutes until it is smooth and elastic.
- Place the dough in an oiled bowl, cover it with oiled plastic wrap, and allow it to rise for 50 to 60 minutes or until doubled in size.
- After the dough has risen, punch it down and transfer it to a floured surface.
- Divide the dough into 6 pieces and form the pieces into balls. Allow the balls of dough to rest for 5 minutes on the floured surface.
- Flatten the dough balls with a rolling pin. Form the dough into rounds or ovals about 1/4 inch thick.
- Cover the dough with oiled plastic wrap and proof it for 30 minutes.
- In a preheated 450°F oven, preheat two ungreased baking sheets. Note: It is very important that the oven and baking sheets be heated thoroughly before baking the bread. The hot temperature prevents the dough from sticking to the ungreased baking sheets.
- When the baking sheets are hot, place three of pitas on each, return to the oven, and bake until the bread is puffed up (about 5 or 6 minutes). The pita will be barely browned. A pocket will form in the bread as the dough puffs up during the baking process.
- Cool the bread on a wire rack before serving.
|Prep Time: 2 hours|
Cook Time: 5 minutes
Container: large bowl, medium bowl, 2 baking sheets
Serving Size: 1 piece
|-||1/2 ounce fresh yeast|
|-||3/4 cup lukewarm water|
|-||2 1/4 cups bread flour or all-purpose flour|
|-||1 teaspoon salt|
|-||2 teaspoons extra-virgin olive oil|