Makes 8-10 pita
- 2 1/4 t yeast
- 1 1/2 C warm water
- 1 T sugar
- 4 C flour (I used all-purpose)
- 1-2 T olive oil
- 1 t salt
Make the dough. Dissolve yeast in 1 C of the warm water with sugar. Allow to bubble up (takes ~ 10 minutes). Add to flour, olive oil, and salt in bowl of mixer. Knead with dough hook for 10 minutes. Add additional water, tablespoon by tablespoon, until dough forms a slightly sticky ball.
First rising. Pour a little olive oil into a large bowl. Roll the ball of dough in the oil until coated. Cover the bowl with a damp kitchen towel and let dough rise until doubled (1.5 – 2 hours). I punch the dough down a few times during the rising.
Shape bread. Most recipes call for you to split the dough into 8-10 portions to roll out individually. But I prefer to easier method of rolling out all the dough and using a bowl to cut out 5-6 inch rounds. You can bake the scraps or re-roll them (this time I rolled the scraps into 3 individual pitot with not-so-round results).
Second rising and preheat oven. Allow the pitot to rise a second time for ~10 minutes. I do this on top of the oven as it preheats to 500º F. Heat cookie trays in the oven while preheating.
Bake. Pull a hot cookie tray out of the oven and quickly transfer half of the pitot onto it and return to the oven. Bake until all pitot have puffed to form pockets, 3-6 minutes. Repeat with remaining pita.
Storage. The best way to store them is in in a bag in the freezer. You can reheat them for 20 seconds in the microwave after spritzing with a little water.
Source: Kosher Camembert