Pita Bread

Mix all dry ingredients, then add all wet ingredients. Mix until mixture forms a shaggy mass.

Knead for 3 minutes, incorporating any stray bits of dry dough, until smooth.

Cover and let rest for 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist.

1. • At this point, dough may be refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with the recipe.

Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put the bowl in a warm (not hot) place. Leave until the dough has doubled in size, about 1 hour.

Heat oven to 475°F. On the bottom shelf of the oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile.

Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on the work surface, cover with a damp towel and leave for 10 minutes.

Remove 1 ball (keeping others covered) and press into a flat disk with a rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about ⅛ inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.) Let sit for 10 min.

Carefully lift the dough circle and place quickly on a hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles.

Transfer warm pita to a napkin-lined basket and cover so the bread stays soft. Repeat with the rest of the dough balls.