Homemade Herb and Olive Oil Pita

Instructions

1. 1

   Combine warm water, yeast, and honey in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: If the mixture doesn't foam, your yeast may be expired. Start over with fresh yeast.

2. 2

   Add flour, salt, olive oil, oregano, thyme, and garlic powder to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.

   Tip: Don't overwork the dough at this stage; it will come together as you knead.

3. 3

   Transfer dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel soft but not sticky.

   Tip: If dough is too sticky, add a tablespoon of flour at a time. If too dry, add water drop by drop.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 90 minutes until doubled in size.

   Tip: You can prepare the dough the night before and let it rise slowly in the refrigerator for better flavor.

5. 5

   Punch down the dough and divide into 8 equal portions. Shape each portion into a ball and let them rest on a floured surface for 10 minutes.

   Tip: Resting the balls allows the gluten to relax, making them easier to flatten.

6. 6

   Preheat your oven to 240°C. Place a baking stone or large cast-iron skillet in the oven to heat.

   Tip: A hot surface is essential for pitas to puff up properly.

7. 7

   Flatten each dough ball into a disc about 8mm thick using your hands or a rolling pin. Let flattened dough rest for 5 minutes.

   Tip: The brief rest prevents the dough from shrinking back and helps achieve better puffing.

8. 8

   Carefully transfer 2-3 pitas to the preheated baking stone and bake for 6-8 minutes until they puff up and develop light golden spots. Remove and wrap in a clean kitchen towel to keep warm.

   Tip: Wrapping hot pitas in a towel traps steam, keeping them soft and flexible.

9. 9

   Repeat with remaining dough until all pitas are baked. Serve warm or at room temperature.

   Tip: Leftover pitas can be stored in an airtight container for up to 3 days or frozen for up to 2 months.