Pitas that puff—Easy Pita Bread

Just Get Off Your Butt and Bake blog earns all the credit for this recipe that really does create pitas that puff! I've made them before (using other recipes) and have been disappointed with the results. This recipe really is easy and works, too. I've included the pics I took as I made this recipe but check those at Just Get Off Your Butt and Bake blog, too. Easy Pita Bread   Makes 6 to 10 pitas 2 teaspoons granulated sugar 1 ¼ cup warm water (about 110 to 115°) 1 tablespoon active dry yeast 1 teaspoon salt 3 to 3 ½ cups all-purpose flour Dissolve sugar in warm water and sprinkle in the yeast. Let sit for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky. Turn dough onto a lightly floured surface and divide into six pieces for large pitas or eight to ten for smaller. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’. . Let rest on the floured surface 30 to 40 minutes until slightly puffed. Preheat oven to 425°. With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10 to 15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic puff! Cool. Bag and store for up to two days, or freeze for three weeks. LOOK! They actually puff creating a cavity to fill with all sort of things. Added a scrambled egg with morning, and it was delish! Recipes without photos . . . Easy Pita Bread   Makes 6 to 10 pitas 2 teaspoons granulated sugar 1 ¼ cup warm water (about 110 to 115°) 1 tablespoon active dry yeast 1 teaspoon salt 3 to 3 ½ cups all-purpose flour Dissolve sugar in warm water and sprinkle in the yeast. Let sit for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky. Turn dough onto a lightly floured surface and divide into six pieces for large pitas or eight to ten for smaller. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’. Let rest on the floured surface 30 to 40 minutes until slightly puffed. Preheat oven to 425°. With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10 to 15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic puff! Bag and store for up to two days, or freeze for three weeks.