Bread, vegan
8 pitas
- 1 pkg Dry Active Yeast
- 250 ml Warm Water about 90-100 degrees F
- 125 g All Purpose Flour
- 1 tbsp Olive Oil
- 1 tsp Salt
- 250 g Flour plus more for rolling
- In the bowl of an electric mixer fitted with a dough hook (or in a bowl if doing by hand), combine the sponge ingredients. Allow to sit for 10-15 minutes and if it bubbles a little, you are good to go! No activity? You need new yeast ;(
- Add the remaining ingredients to the sponge mixture and knead until a smooth, but somewhat sticky dough forms. It's best not to add additional flour if you can help it.
- Allow to rise covered in a warm place for 2 hours.
- Punch down the down and form into a rectangle so that you can equally make 8 portions. Roll each portion into a ball. I like to stretch the dough to create a smooth top and tuck the ends under the ball.
- Allow to rise again for 30 minutes.
- Heat a skillet and flatten each ball, rolling into rounds on a lightly floured surface.
- In dry skillet (if using a good non-stick skillet) or with a touch of oil if you don't have a non-stick skillet, cook the pita. Some will puff up quite a lot, some will just bubble. This normal. Flip when golden brown on the first side and repeat.