Pita Bread

• 1 tbsp active dry yeast
• 3 cups refined flour + 1/2 cup for dusting
• 1. 1/2 cups luke warm water
• 1 tsp sugar
• 1 tsp salt

• In a small bowl take yeast and sugar, pour around 3-4 tbsp of water and  stir it well. Leave it to rest for 10-15 minutes or till it becomes frothy.
• Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour in the yeast mixture.
• Slowly add the remaining water little by little  and gather the dough with your fingers. Once it comes together, knead it  well to a smooth dough.
• Cover the bowl and leave the dough to rise in  warm place for about 3 hours, or till it doubles in size.
• Place the dough on a floured surface. Knead it again very lightly. Make small balls of it, place the balls on floured surface and keep it covered for 10 minutes.
•  Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
• Heat a cast iron skillet or griddle over medium-high heat. Drizzle a little oil in the pan and wipe off the excess.
• Place a a rolled-out pita on the skillet and cook for 30 seconds or until you see bubbles starting to form. Flip and cook on the other side too for 30- 40seconds.
• With the help of tongs lift the pita and take it on the direct flame, the pita will immediately puff up completely.
• If you want to bake the pitas then place the rolled-out pitas directly on the greased baking tray, and bake for about 3 minutes in a preheated oven at  200^o C . After 3 minutes flip the pitas once, they will start to puff up after a minute or two and is done when it has fully puffed. Remove and let it cool.
• Keep cooked pitas covered with a clean dish towel while cooking remaining pitas.
• Serve it hot with hummus or with any stuffing of your choice, or store it for later use.

200⁰