Pocketless Pita Bread

---

INGREDIENTS

• 2 teaspoons instant yeast

• 1 teaspoon granulated sugar

• 2/3 cup warm water

• 1/2 cup warm milk

• 1 tablespoon extra virgin olive oil

• 1 teaspoon salt

• 3 cups flour (bread flour if possible)

INSTRUCTIONS

1. In a large bowl of an electric mixer with the dough attachment, mix the yeast, sugar, water, milk, oil, salt, and one cup of the flour until well combined.

2. Once combined, gradually add in the remaining flour until a soft dough is formed. The sides of the bowl should be clean but the dough should still be soft with a ever so slight stick to it.

3. Place the dough into a lightly greased bowl and cover with plastic wrap. Let rise in a warm area until doubled in size, at least one hour.

4. Once doubled in size, separate into 6 to 8 equal balls, covering with a towel for an additional 15 minutes.

5. Take a skillet and begin to heat at a low heat, I go to a 3 on my stove settings.

6. Once rested, roll out a ball one at a time.

7. Place in skillet and cook on each side for 2-3 minutes, or until browned to your liking. It will begin to form small bubbles in the dough . Check as many times as you would like.

8. Repeat for the rest of the balls of dough.

They are best served warmed the day of, but can easily be reheated in the oven on warm or microwave.

NOTES: The amount of flour required for the recipe will change based off altitude, humidity, and temperature. Always judge flour amount visually rather than an exact amount. This recipe will take at least 3 cups of flour, but may need up to 1/2 cup additionally.